Baked Chicken and Risotto

Products you'll need:

CAMPBELL’S® Ready to Use Chicken Broth

CAMPBELL’S® Ready to Use Chicken Broth

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  • 1 tbsp (15 mL) olive oil
  • 1 onion, finely chopped
  • 4 strips bacon, chopped
  • 1 lb (454 g) boneless, skinless chicken thigh,
  • 2 cloves garlic, crushed
  • 1 tsp (5 mL) lemon zest
  • 1 tsp (5 mL) fresh rosemary leaves, finely chopped
  • 1/2 tsp (3 mL) dried chili flakes
  • 2 cups (500 mL) arborio rice
  • 1 box CAMPBELL’S® Ready to Use Chicken Broth
  • 2 tbsp (30 mL) tomato paste
  • 1 plum tomato
  • Parmesan cheese (optional)


  1. 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.
  2. 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).

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  • camille s.

    October 7, 2015

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  • Marie-Paule B.

    September 22, 2015

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Amount Per Serving
Calories 330
Fat 10 g
Sodium 610 mg
Carbohydrate 43 g
Protein 17 g

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