No Stir Chicken Risotto

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


  • 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


  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.


  • Cook With Campbell's

    Hi Elizabeth. Sorry you didn't have a pleasant experience making this recipe, name. We can assure you that our recipes are tested and validated to ensure that they are delicious.

  • Elizabeth F.

    There is something seriously wrong with this recipe. I made it on a Thursday and accidentially left out the chicken I had prepped and put in fridge before assembly. The dish came out lovely, we laughed at my leaving out chicken and thought it would be great as a veg side dish. I decided to make it again on Friday with the chicken. Didn't do anything different but when it came out of oven, chicken was raw in middle (I had cubed it), the risotto rice was hard. I put back in oven and cooked it more and after 40 minutes the rice was still barely soft and the spinach had burnt. I had covered it and uncovered it in trying to get the meal edible. It went into the garbage. Something wrong with the instructions when chicken is actually used. Very disappointed although would use the veg version again.

  • Darlene McLay

    My family loved this recipe. I am making it a regular in our home.


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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