Thursday, June 18, 2009

Baked Chicken and Cheese Risotto

Can we say YUM? I discovered a base risotto recipe on and added my own touches to make a dish that is guest worthy. You've got all the good parts of a casserole, but only 1/2 the baking time. It also makes great leftovers and can be frozen for future enjoyment.

  • 1 (10.75 ounce) can cream of chicken soup
  • 1 1/2 cups water
  • 3/4 cup milk
  • 2 cups shredded pizza blend cheese
  • grated Parmesan cheese
  • 2 cups frozen mixed vegetables (or 1 small bag)
  • 2 pounds skinless, boneless chicken breast, cut into cubes
  • 1 cup uncooked Arborio or regular long-grain white rice
  • Favorite chicken marinade (or see marinade recipe here)

  1. Marinate whole chicken breasts, put in refrigerator for at least 30 minutes.
  2. Remove chicken from refrigerator and cut into cubes. Melt a little butter in the bottom of a skillet and brown chicken lightly.
  3. Mix soup, water, milk, cheese, vegetables, chicken and rice in 3-qt. shallow baking dish. Cover.
  4. Bake at 400 degrees F. for 40 min. Stir.
  5. Cover and Bake for an additional 10 -15 min. or until rice is done. Let stand 5 min. Sauce will thicken as it stands.
  6. Add Parmesan cheese when serving

No comments: