posted by jenniekm 03-29-100 7:35 AM
Campbell's recipe book
Chicken Mushroom Risotto
prep time-10 min.
cook time-35 min.
2 TBS. margarine or butter
3/4 lb. skinless, boneless chicken breast, cut into cubes
1 cup uncooked regular long grain rice
1 medium carrot or 1 small sweet red pepper, finely chopped
1 small onion, finely chopped
1 can (14 1/2 oz.) Swanson ready to serve clear Chicken broth
1 can (10 3/4 oz.) Campbell's condensed cream of Mushroom soup
1/8 tsp. black pepper
1/2 cup frozen peas
In 10-inch skillet or 3 qt. saucepan over medium-high heat, in 1 TBS. hot margarine, cook chicken until browned, stirring often. Remove; set aside. Reduce heat to medium.
In same saucepan, in remaining 1 TBS. hot margarine, cook rice, chopped carrot and onion until rice is browned, stirring constantly. Stir in broth, soup and black pepper. Heat to boiling. Reduce heat to low. Cover; cook 15 min., stirring occasionally.
Stir in peas and reserved chicken. Cover; cook 5 min. more or until rice is tender and liquid is absorbed, stirring occasionally.
Makes about 4 servings