Cheesy Chicken Risotto Bake

By HeatherS

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

Details

Servings 4
Preparation time 10mins
Cooking time 60mins

Preparation

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