Chicken and Roasted Garlic Risotto
Ingredients25 m servings 548
- Season the chicken as desired.
- Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken and set aside.
- Stir the soups and water into the skillet. Heat to a boil. Stir in the rice and vegetables. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove from the heat. Let stand for 5 minutes.
Per Serving: 548 calories; 20.4 63.3 27.7 81 1246 Full nutrition
ReviewsRead all reviews 9
Ok I made this for lunch for me and my girls (2-4). It was very easy to make. I didn't add the chicken though. My 2 yr old made a discusted face but took another bite right after then ate it all...
I found that the rice wouldn't take on the texture I was hoping for and the whole dinner was too soupy, I think next time I'm going to use half of each can of soup and add more vegetables.
Great simple recipe. I made it as a side dish and eliminated the chicken. I doubled the onions though. Made a lot, everyone really liked it though, the onions and balsamic are the keys.
This is soooooo good! I used cooked canned chicken and it was great. Everyone in the family loved it. My friends 15 month old daughter cleaned her plate.
Had no idea what to cook and went to the soup aisle for inspiration. Found this recipe on the Cream of Mushroom and Roasted Garlic can. This was my first time making Risotto. I did add a clove ...
It was OK. It was fairly quick. I used 1/3 cup each of parmesan cheese and bread crumbs and about 1 teaspoon of Tony Chachere's Creole Seasoning and dipped my chicken pieces into that mixture. (...
this is so good instead of water i used chicken broth i used 2 cups water with 2 chicken bullion cubes and made broth. Instead of peas i used onion. the chicken broth makes it so much more riche...
This will be added to our rotation of meals! It was very easy and tasty.