Subject: Campbell's Chicken & Roasted Garlic Risotto
From: Unicorn (unicorn@indenial.com)
Date: Wed Jun 27 2001 - 20:17:46 EDT
Food for Thought:
What becomes of lost opportunities? Perhaps our guardian angel gathers
them up and will give
them back when we've grown wiser--and will use them rightly. (Helen
Keller)
Recipe of the Day:
A restaurant favorite becomes homemade-easy with the delicious cooking
convenience of Campbell's
Soup.
Campbell's Chicken & Roasted Garlic Risotto
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1820
Prep/Cook Time: 20 min.
4 boneless chicken breast halves
1 tbsp. butter or margarine
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
1 can Campbell's Cream of Mushroom with Roasted Garlic Soup
1 soup can water
2 soup cans uncooked Minute White Rice
1 cup frozen peas and carrots
SEASON chicken.
BROWN chicken in butter in skillet. Remove chicken.
ADD soups and water. Heat to a boil. Stir in rice and vegetables. Top
with chicken. Cover and
cook over low heat 5 min. or until done. Remove from heat. Let stand 5
min. Serves 4.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
1 can Campbell's Cream of Mushroom with Roasted Garlic Soup
4 boneless chicken breast halves
Butter or margarine
Frozen peas and carrots
Minute White Rice
Kitchen Clip:
In this recipe, the 2 Campbell's Soups provide the flavorful creaminess
for the dish. When
Risotto is made in traditional, Italian-style, the starch of the rice,
which must be constantly
stirred as hot liquid is gradually added, forms the creamy sauce.
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