Baked Chicken and Cheese Risotto Recipe

Baked Chicken and Cheese Risotto Recipe

How To Make Baked Chicken and Cheese Risotto

Unlike the classic, this cheese risotto is baked. It is also loaded with chicken, mixed vegetables, and two kinds of cheeses to make a sumptuous dish.

Preparation: 10 minutes
Cooking: 50 minutes
Total: 1 hour

Serves:

Ingredients

  • 1canCampbell’s® Condensed Cream of Mushroom Soup
  • cupswater
  • ½cupmilk
  • ¼cupmozzarella cheese
  • 3tbspparmesan cheese,grated
  • cupsvegetables,mixed
  • 2chicken breast,halves, skinless, boneless
  • ¾cuplong-grain white rice,regular

Instructions

  1. Stir the soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in a 3-quart shallow baking dish. Cover the baking dish.

  2. Bake at 400 degrees F for 35 minutes. Stir the rice mixture. Cover the baking dish.

  3. Bake for 10 minutes or until the chicken is cooked through and the rice is tender. Let stand, covered, for 5 minutes.

  4. Serve warm, and enjoy!

Nutrition

  • Calories: 463.26kcal
  • Fat: 19.25g
  • Saturated Fat: 7.38g
  • Trans Fat: 0.11g
  • Monounsaturated Fat: 6.24g
  • Polyunsaturated Fat: 4.27g
  • Carbohydrates: 40.85g
  • Fiber: 1.90g
  • Sugar: 2.06g
  • Protein: 29.68g
  • Cholesterol: 77.93mg
  • Sodium: 821.96mg
  • Calcium: 243.09mg
  • Potassium: 402.52mg
  • Iron: 1.50mg
  • Vitamin A: 169.53µg
  • Vitamin C: 3.55mg
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