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Chicken-Mushroom Risotto



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  • Cooking Time: N/A

Chicken-Mushroom Risotto

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

1. In 3-quart saucepan over medium-high heat, in 1 tablespoon hot
margarine, cook chicken until browned, stirring often. Remove; set aside.
2. In same saucepan, add remaining margarine. Reduce heat to medium; cook
onion, carrot and rice until rice is browned, stirring constantly. 3. Stir
in broth, soup and pepper. Heat to boiling. Reduce heat to low. Cover;
cook 15 minutes, stirring occasionally. 4. Add peas and reserved chicken.
Cover; cook 5 minutes or until chicken is no longer pink, rice is tender
and liquid is absorbed, stirring occasionally. 5. Serve. Makes about 4-1/2
cups or 4 servings.

Ingredients:

2 tb Margarine or butter; divided
3/4 lb Chicken breasts
-skinless, boneless
-cut into cubes
1 sm Onion; finely chopped
-about 1/4 cup
1 md Carrot OR 1 small red pepper
-finely chopped (about 1/3c)
1 c Regular long-grain rice
-uncooked
1 cn (14-1/2 oz) Chicken Broth
-Swanson Ready to Serve
1 cn Cream of Mushroom Soup
-Campbells Condensed
- 10-3/4 ounce can
1/8 ts Pepper
1/2 c Frozen peas

Serves:

4 Servings

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