Provided by Campbell's Kitchen
Season the chicken as desired.
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Stir the soups and water in the skillet and heat to a boil. Stir in the rice and vegetables. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove the skillet from the heat. Let stand for 5 minutes.
Tip: Traditionally, risotto is made by sautéeing rice in butter then stirring broth into the rice a little at a time- very labor-intensive. This dish gives you the same creamy texture with a lot less work!
This recipe has been added to the following public cookbooks:
Yummy,
Sandy's Easy Cookbook,
Bob,s Grill,
Recipes for Real-Life Meal Planning,
Frugal Feasts: Main Course Meals Under $10
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | jsanto7134
11/15/08 10:27 AM | Fast but GoodRecipes that used canned soup and other convenience foods rarely follow the rules of a gourmet. They do have their place in my kitchen from time to time. |
| ★ ☆ ☆ ☆ ☆ | Cacdude
05/13/08 11:49 AM | Risotto??? sounds more like a casseroleHow can this be called Risotto using instant rice? (arborio is used for Risotto) |
| ★ ★ ★ ★ ★ | StllionGrl
04/22/08 07:10 PM | Sounds GoodSounds good. |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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