Chicken & Roasted Garlic Risotto
Campbell’s Kitchen
(Printable Recipe)
4 skinless, boneless chicken breast halves (about 1 pound)
1 tablespoon butter
1 can (10 ¾ ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 can (10 ¾ 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.
Looks tasty but there is no garlic in the recipe… and garlic is part of the title…
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.
Easy is always good!
I tried making risotto from scratch once last year. I like that yours is quick and easy.
This looks so delicious! Great combinations.. Mmmmm : )
That sure does sound easier than those risotto recipes I see on Top Chef!