CHEESY CHICKEN RISOTTO BAKE

Cheesy Chicken Risotto Bake image

This is a recipe that I haven't tried yet, but it sounded so delicious, that I thought I'd pass it on, and it's on my to do list!! This is another of Campbell's delicious and quick recipes.

Provided by Chef mariajane

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (10 ounce) can campbells condensed low-fat cream of mushroom soup
3/4 cup water
1/2 cup 1% low-fat milk
1/4 cup mozzarella cheese, part-skin, shredded
3 tablespoons parmesan cheese, lightly grated
2 cups baby spinach leaves
1 cup red pepper, chopped
1 cup mushroom, coarsely chopped
1 teaspoon fresh thyme leave, chopped
3/4 lb boneless skinless chicken breast, 1-inch cubed
3/4 cup arborio rice or 3/4 cup long-grain white rice
1 tablespoon parsley, chopped

Steps:

Mix soup water, milk and cheese in shallow 2-quart baking dish. Stir in all remaining ingredients except parsley. Cover.
Bake at 400F for 35 minutes. Stir.
Bake uncovered for 15 minutes or until hot and rice is tender. Sprinkle with parsley and let stand 5 minutes before serving.

Nutrition Facts : Calories 295.4, Fat 4.4, SaturatedFat 2.1, Cholesterol 59.7, Sodium 185.3, Carbohydrate 35, Fiber 2.4, Sugar 3.6, Protein 27.5

*** Explore more Cheesy Chicken Risotto Bake Recipes »

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