No Stir Chicken Risotto

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  • Serves: 4 people
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  • Community Rating
  • 21 people would make this again
No Stir Chicken Risotto
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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.

Recipe Tips

    No need to do all the stove top stirring of traditional risotto with this simple oven method! The stand time is important, though, to give this dish its characteristic creaminess.

Nutritional Information (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

EXCELLENT SOURCE OF PROTEINTWO SERVINGS OF VEGETABLESSOURCE OF CALCIUM

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