Chicken & Roasted Garlic Risotto

This flavorful dish proves that even a mom on the go can make a
nourishing meal on her beat-the-clock schedule!

Chicken & Roasted Garlic Risotto
from Campbell's Kitchen

Prep/Cook Time: 20 min. Stand Time: 5 min.

4 skinless, boneless chicken breasts halves
1 tbsp. butter
1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Mushroom with
Roasted Garlic Soup
2 cups water
2 cups uncooked instant white rice
1 cup frozen peas and carrots

Directions:
Season the chicken as desired.
Heat the butter in a 10-inch skillet over medium-high heat. Add the
chicken and cook for 10 minutes or until it's well browned on both
sides. Remove the chicken and set aside.
Stir the soups and water into the skillet. Heat to a boil. Stir in the
rice and vegetables. Return the chicken to the skillet and reduce the
heat to low. Cover and cook for 5 minutes or until the chicken is cooked
through. Remove from the heat. Let stand for 5 minutes. Serves 4.

Kitchen Clip:
If your family doesn't care for peas and carrots, substitute your
favorite frozen vegetable blend.
Received on Mon Apr 21 11:56:48 2008