Chicken and Veggie Risotto Bake

By mrshermes2002

Ingredients

• 1/4 1/4 1/4 cup butter or margarine
• 2 2 2 medium onions, chopped (1 cup)
• 1 1 1 tablespoon finely chopped garlic
• 1 1/2 1 1/2 1/2 cups uncooked short-grain Arborio rice
• 1 1 1/2-inch medium sweet potato, peeled, cut into 1/2-inch pieces (2 cups)
• 2 2 1/2-inch medium parsnips, peeled, cut into 1/2-inch pieces (1 cup)
• 3 3 1/2-inch medium carrots, cut into 1/2-inch slices (1 cup)
• 4 1/2 4 1/2 32-oz cups Progresso™ chicken broth (from two 32-oz cartons)
• 2 2 2 teaspoons chopped fresh thyme leaves
• 1 1/2 1 1/2 1/2 teaspoons chopped fresh rosemary leaves
• 3 3 3 cups shredded cooked chicken
• 3/4 3/4 3/4 cup shredded Parmesan cheese (3 oz)
• 1/4 1/4 1/4 cup whipping cream
• 1/2 1/2 1/2 teaspoon salt
• 1/4 1/4 1/4 teaspoon freshly ground pepper

Preparation

Step 1

1
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, melt 2 tablespoons butter over medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender. Stir in garlic and rice; cook 1 minute. Spoon mixture into baking dish. In same skillet, melt remaining 2 tablespoons butter over medium heat. Cook sweet potatoes, parsnips and carrots in butter 6 minutes, stirring occasionally. Spoon vegetables over rice mixture. Add broth, thyme and rosemary to skillet. Stir in chicken, cheese, whipping cream, salt and pepper. Add to baking dish; stir until well combined.

2
Cover; bake 1 hour or until rice and vegetables are tender and most of liquid is absorbed.