Baked Chicken and Risotto
- Preheat oven to 350°F (180°C). In Dutch oven,heat oil over medium heat; cook onion and bacon for 2 minutes. Add chicken; cook for 3 or 4 minutes,turning once. Add garlic,lemon rind,rosemary,and chili flakes (if using); cook for 2 minutes.
- Add rice; cook,stirring,for 1 minute. Stir broth with tomato paste; pour over rice. Cover and bake for 35 minutes or until rice is just tender and most of the liquid is absorbed. Stir in diced tomatoes and Parmesan cheese (if using).
Recipe Made With
CAMPBELL’S® Ready to Use Chicken Broth
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