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Chicken and Asparagus Risotto**




Source of Recipe


kraft food


List of Ingredients




4 small boneless skinless chicken breast halves (1 lb.)
1 Tbsp. oil
1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/3 cups milk
2 cups MINUTE White Rice, uncooked
1 lb. thin asparagus spears, cut into 2-inch pieces
2 Tbsp. KRAFT 100% Grated Parmesan Cheese


Recipe



COOK chicken in hot oil in large skillet on medium heat 3 minutes on each side or until cooked through. Remove from skillet; cover to keep warm.
ADD soup and milk to skillet; bring to boil.
STIR in rice and asparagus. Top with chicken; sprinkle with cheese. Cover. Reduce heat to low; simmer 5 minutes or until rice is tender and cheese is melted.