Subject: Chicken & Roasted Garlic Risotto
From: Unicorn (unicorn@indenial.com)
Date: Mon Jul 07 2003 - 14:57:20 EDT
A family-pleasing supper is only minutes away, when you count on
Campbell's(R) for quick and tasty ideas.
Chicken & Roasted Garlic Risotto
from Campbell's Kitchen
Prep/Cook Time: 20 min.
4 boneless chicken breast halves
1 tbsp. butter OR margarine
1 can (10 3/4 oz.) Campbell's(R) Cream of Chicken OR 98% Fat Free Cream
of Chicken Soup
1 can Campbell's(R) Cream of Mushroom with Roasted Garlic Soup
2 cups water
2 cups uncooked instant white rice
1 cup frozen peas and carrots
Directions:
SEASON chicken.
HEAT butter in skillet. Add chicken and cook until browned. 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.
Kitchen Clip:
Any leftover risotto can be kept refrigerated for up to 2 days. Make
risotto "cakes" with the leftovers: Shape into patties and pan-fry in
oil or butter until crispy and golden on each side. Serve hot, with a
tossed green salad.
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