No Stir Chicken Risotto

This simple oven baked chicken risotto eliminates all the stirring but is still creamy and delicious

Products you'll need:

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•A delicious blend of fresh mushrooms and real cream make it delicious
•Low in fat
•Rich in Vitamin D
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Ingredients

  • 1 can (284 mL)  CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
  • 3/4 cup (185 mL) water
  • 1/2 cup (125 mL) low fat (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 bell pepper
  • 1 cup (250 mL) coarsely chopped mushrooms
  • 1 tsp (5 mL) chopped fresh thyme leaves
  • 3/4 lb (340 g) boneless, skinless chicken breasts, cubed
  • 3/4 cup (185 mL) long grain white 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.

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    August 26, 2015

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    August 26, 2015

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    November 24, 2014

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  • Amanda J.

    December 2, 2010

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  • darlene m.

    May 28, 2010

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 300
Fat 5 g
Saturated Fat 2.5 g
Cholesterol 60 mg
Sodium 610 mg
Carbohydrate 35 g
Dietary Fibre 2 g
Protein 29 g
Calcium 15 %DV
  • Two servings of vegetables
  • Source of calcium
  • Excellent source of protein

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