Chicken Mushroom Risotto
Savory suppers like this one-pan chicken and rice recipe let you transform easy-to-find ingredients into elegant meals.
Ingredients
0.75 pound skinless, boneless chicken breast halves, cut into cubes
1 small onion, finely chopped (about 1/4 cup)
1 small carrot, peeled and chopped (about 1/4 cup)
1 cup uncooked long grain white rice
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1.75 cups Swanson® Chicken Broth
0.5 cup frozen peas
1 small onion, finely chopped (about 1/4 cup)
1 small carrot, peeled and chopped (about 1/4 cup)
1 cup uncooked long grain white rice
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1.75 cups Swanson® Chicken Broth
0.5 cup frozen peas
Instructions
Season the chicken as desired. Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.
Stir the onion, carrot and rice in the skillet and cook and stir until the rice is browned.
Stir the soup and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Season to taste.
Stir the onion, carrot and rice in the skillet and cook and stir until the rice is browned.
Stir the soup and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Season to taste.
Chicken Mushroom Risotto
Savory suppers like this one-pan chicken and rice recipe let you transform easy-to-find ingredients into elegant meals.
Directions
Print
Season the chicken as desired. Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.Stir the onion, carrot and rice in the skillet and cook and stir until the rice is browned.Stir the soup and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Season to taste.
Ingredients
0.75 pound skinless, boneless chicken breast halves, cut into cubes1 small onion, finely chopped (about 1/4 cup)1 small carrot, peeled and chopped (about 1/4 cup)1 cup uncooked long grain white rice1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1.75 cups Swanson® Chicken Broth0.5 cup frozen peas
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