No Stir Chicken Risotto
Prep Time:
10
min
Cook Time:
50
min
Ingredients
-
1 can (284 mL)
CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup
-
3/4 cup (175 mL)
water
-
1/2 cup (125 mL)
1% milk
-
1/4 cup (60 mL)
shredded part-skim Mozzarella cheese
-
3 tbsp (45 mL)
grated light Parmesan cheese
-
2 cups (500 mL)
baby spinach leaves
-
1 cup (250 mL)
chopped red pepper
-
1 cup (250 mL)
coarsely chopped mushrooms
-
1 tsp (5 mL)
chopped fresh thyme leaves
-
3/4 lb (375 g)
boneless, skinless chicken breasts, cubed
-
3/4 cup (175 mL)
long grain rice or uncooked Arborio rice
-
1 tbsp (15 mL)
chopped fresh parsley
Directions
-
1.
Mix soup, water, milk and cheeses in shallow 2 qt (2 L) baking dish. Stir in all remaining ingredients except parsley. Cover.
-
2.
Bake at 400°F (200°C) for 35 minutes. Stir.
-
3.
Bake, uncovered, for 15 minutes or until hot and rice is tender. Sprinkle with parsley and let stand 5 minutes before serving.
Nutritional Info / Per Serving
300 Calories, 5g Fat, 2.5g Saturated Fat, 0.1g Trans Fat, 60mg Cholesterol, 610mg Sodium, 490mg Potassium, 35g Carbohydrate, 2g Dietary Fibre, 29g Protein, 15% Daily Value Calcium