No Stir Chicken Risotto
- Mix soup, water, milk and cheeses in shallow 2 qt (2 L) baking dish. Stir in all remaining ingredients except parsley. Cover.
- Bake at 400°F (200°C) 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.
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.
Recipe Made With
CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
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