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Cheesy Chicken Risotto Bake


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Cheesy Chicken Risotto Bake 1 Picture


  • 1 can (10 oz/284 mL) CAMPBELL'S° Condensed Low Fat Cream of Mushroom Soup
  • 3/4 cup water
  • 1/2 cup 1% milk
  • 1/4 cup shredded part-skim mozzarella cheese
  • 3 tbsp grated light Parmesan cheese
  • 2 cups baby spinach leaves
  • 1 cup chopped red pepper
  • 1 cup coarsely chopped mushrooms
  • 1 tsp chopped fresh thyme leaves
  • 3/4 lb 1" (2.5 cm) cubes boneless, skinless chicken breasts
  • 3/4 cup uncooked Arborio or Uncle Ben's long grain perfection rice
  • 1 tbsp. chopped fresh parsley


Servings 4
Preparation time 10mins
Cooking time 60mins


Step 1

Mix soup, water, milk and cheeses in shallow 2 qt (2 L) baking dish. Stir in all remaining ingredients except parsley. Cover.Bake at 400°F (200°C) for 35 minutes. Stir. Bake, uncovered, for 15 minutes or until hot and rice is tender. Sprinkle with parsley and let stand 5 minutes before serving.

Per Serving: 300 calories, 5g fat, 35g carbohydrates, 2g fibre, 610mg sodium, 29g protein, 15% DV calcium

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