Baked Chicken and Cheese Risotto

Source: Campbell’s Kitchen

Yield: 4 servings

Ingredients

  • Can Fat Free Cream of Mushroom Soup: 1 Each
  • Water: 1 1/4 Cups
  • Milk: 1/2 Cups
  • Shredded part-skim mozzarella cheese: 1/4 Cups
  • Grated Parmesan cheese: 3 Tablespoons
  • Frozen mixed vegetables: 1 1/2 Cups
  • Skinless, boneless chicken breasts, cut into cubes: 1/2 Pounds
  • Uncooked Arborio or regular long-grain white rice: 3/4 Cups

    • =Instructions=

Mix soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in 3-qt. shallow baking dish. Cover.
Bake at 400ºF. for 35 minutes. Stir.
Bake for 10 minutes or until hot and rice is done. Let stand 5 minutes.