Baked Chicken & Cheese Risotto

This stir-free, creamy risotto is about as hands-off as you can get. But
all hands will be "on deck" when dinner is served.

Baked Chicken & Cheese Risotto
from Campbell's Kitchen

Prep Time: 10 min. - Bake Time: 45 min. - Stand Time: 5 min.

1 can (10 3/4 oz.) Campbell's(R) Condensed Cream of Mushroom Soup OR 98%
Fat Free Cream of Mushroom Soup
1 1/4 cups water
1/2 cup milk
1/4 cup shredded part-skim mozzarella cheese (1 oz.)
3 tbsp. grated Parmesan cheese
1 1/2 cups frozen mixed vegetables
1/2 lb. skinless, boneless chicken breasts, cut into cubes
3/4 cup uncooked Arborio or regular long-grain white rice

Directions:
 MIX soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables,
chicken and rice in 3-qt. shallow baking dish. Cover.

 BAKE at 400°F. for 35 min. Stir.
 BAKE for 10 min. or until hot and rice is done. Let stand 5 min. Serves 4.

Kitchen Clip:
Continue the Tuscan theme by serving a tossed salad with a quick
balsamic vinaigrette. To make the vinaigrette, mix 3 tbsp. balsamic
vinegar, 2 tsp. Dijon mustard, and 1 small clove garlic, minced. Slowly
whisk in 3/4 cup olive oil, and salt and pepper to taste.
Received on Thu Nov 9 14:36:40 2006