Baked Chicken & Cheese Risotto

Let this wonderful dish inspire a cozy fall supper!

Baked Chicken & Cheese Risotto
from Campbell's Kitchen

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR
Campbell's® Condensed 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 breast, 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:
Serve with steamed green beans and Pepperidge Farm(R) Apple Turnovers.
Received on Thu Oct 25 18:34:51 2007