Chicken & Roasted Garlic Risotto

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

Chicken & Roasted Garlic Risotto
from Campbell's Kitchen

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

4 skinless, boneless chicken breast 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 from the skillet.
Stir the soups and water in the skillet and heat to a boil. Stir in the
rice and vegetables. Return the chicken to the skillet. Reduce the heat
to low. Cover and cook for 5 minutes or until the chicken is cooked
through. Remove the skillet from the heat. Let stand for 5 minutes.

Tip: Traditionally, risotto is made by sauteeing rice in butter then
stirring broth into the rice a little at a time- very labor-intensive.
 This dish gives you the same creamy texture with a lot less work! Serves 4.

Kitchen Clip:
If your family doesn't care for peas and carrots, substitute your
favorite frozen vegetable blend.
Received on Mon Jul 27 13:15:44 2009