Cheesy Chicken Risotto Bake

Photo by Heather S.

PREP TIME

10

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: