Chicken Mushroom Risotto

Talk about a perfect spring supper. This streamlined risotto is a twist
from tradition, but is just as creamy and satisfying as classic risotto.

Chicken Mushroom Risotto
from Campbell's Kitchen

Prep Time: 15 min.
Cook Time: 35 min.

3 skinless, boneless chicken breast halves (about 3/4 pound), cut into
cubes
1 small onion, finely chopped (about 1/4 cup)
1 small carrot, chopped (about 1/4 cup)
1 cup *uncooked* regular long-grain white rice
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Cream of
Mushroom Soup
1 3/4 cups Swanson® Chicken Stock
1/8 teaspoon ground black pepper
1/2 cup frozen peas

1. Cook the chicken in a 10-inch nonstick skillet over medium-high heat
until well browned, stirring often. Remove the chicken from the skillet.

2. Stir the onion, carrot and rice in the skillet and cook and stir
until the rice is browned.

3. Stir in the soup, stock and black pepper and heat to a boil. Reduce
the heat to low. Cover and cook for 15 minutes.

4. Stir in the peas. Return the chicken to the skillet. Cover and cook
for 5 minutes or until the chicken is cooked through and the rice is tender.

Makes: 4 servings (about 1 1/2 cups each).

Kitchen Clip
                     
        Serve this dish with a salad of spring mix lettuces, cucumbers and
radishes tossed with a balsamic vinaigrette.
Received on Tue May 18 18:28:53 2010