Chicken-mushroom risotto

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Margarine or butter; divided
¾ pounds Chicken breasts skinless, boneless cut into cubes
1 small Onion; finely chopped about 1/4 cup
1 medium Carrot OR 1 small red pepper finely chopped (about 1/3c)
1 cup Regular long-grain rice uncooked
1 can (14-1/2 oz) Chicken Broth Swanson Ready to Serve
1 can Cream of Mushroom Soup Campbells Condensed 10-3/4 ounce can
⅛ teaspoon Pepper
½ cup Frozen peas

Directions

1. In 3-quart saucepan over medium-high heat, in 1 tablespoon hot margarine, cook chicken until browned, stirring often. Remove; set aside.

2. In same saucepan, add remaining margarine. Reduce heat to medium; cook onion, carrot and rice until rice is browned, stirring constantly.

3. Stir in broth, soup and pepper. Heat to boiling. Reduce heat to low. Cover; cook 15 minutes, stirring occasionally.

4. Add peas and reserved chicken. Cover; cook 5 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally.

5. Serve. Makes about 4-½ cups or 4 servings.

Related recipes