Archive for October, 2013

postheadericon Baked Chicken and Cheese Risotto Recipe


1 (10.75 ounce) can Campbell’s(r) Condensed Cream of Mushroom Soup or Campbell’s(r) Condensed 98% Fat Free Cream of Mushroom Soup
1 1/4 cups water
1/2 cup milk
1/4 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese
1 1/2 cups frozen mixed vegetables
1/2 pound skinless, boneless chicken breast, cut into cubes
3/4 cup uncooked Arborio or regular long-grain white rice


Mix soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in 3-qt. shallow baking dish. Cover.

Bake at 400 degrees F. for 35 min. Stir.

Bake for 10 min. or until hot and rice is done. Let stand 5 min.

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