Chicken & Roasted Garlic Risotto

This is a cheater recipe.  This recipe caught my eye on the Campbell’s soup website because it uses instant rice to make risotto.  Risotto sounds fancy, but it is basically just creamy rice.  I love risotto, except it takes a while to make.  It isn’t really possible for me to make it during the week.  I wasn’t sure how this was going to turn out, but it was really good!  It was creamy and flavorful just like a traditional risotto.  The best part of the whole meal?  It only took about 30 minutes from start to finish.  These are my favorite kind of weeknight meals!  I would definitely make this again.   

Chicken & Roasted Garlic Risotto
Campbell’s Kitchen
(Printable Recipe)

4 skinless, boneless chicken breast halves (about 1 pound)
1 tablespoon butter
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
2 cups water
2 cups uncooked instant white rice
1 cup frozen peas

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the soups and water in the skillet and heat to a boil. Stir in the rice and peas. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove the skillet from the heat. Let stand for 5 minutes.

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  1. Pretty good. Chicken was a little bland. Overall, nice because its a one pan dish, and only took 30 mins start to finish with frozen chicken.

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