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Chicken and Roasted Garlic Risotto




Source of Recipe


unknown


List of Ingredients




4 boneless chicken breast halves
1 tbsp. butter OR margarine
1 can (10 3/4 oz.) Campbell's® Cream of Chicken OR 98% Fat Free Cream of Chicken Soup
1 can Campbell's® Cream of Mushroom with Roasted Garlic Soup
2 cups water
2 cups uncooked instant white rice
1 cup frozen peas and carrots


Recipe



SEASON chicken.
HEAT butter in skillet. Add chicken and cook until browned. Remove chicken.
ADD soups and water. Heat to a boil. Stir in rice and vegetables. Top with chicken. Cover and cook over low heat 5 min. or until done. Remove from heat. Let stand 5 min. Serves 4.





Any leftover risotto can be kept refrigerated for up to 2 days. Make risotto "cakes" with the leftovers: Shape into patties and pan-fry in oil or butter until crispy and golden on each side. Serve hot, with a tossed green salad.