Chicken Parmesan Risotto

photo by:kraft

As a working mom, I have to say this is a great receipe. Never use the actual items, I try to us the lower sodium soup, part skim shredded MOZZARELLA cheese instead of par...read more

posted by

TeresaV02

on 9/22/2008

time

prep:

5 min

total:

30 min

servings

total:

4 servings, about 1-1/4 cups each

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What You Need

Tbsp. oil

lb. boneless skinless chicken breasts, cut into small pieces

can (10-3/4 oz.) condensed cream of chicken soup

1-2/3

cups milk

1/4

cup KRAFT Grated Parmesan Cheese

cups instant white rice, uncooked

large tomato, chopped

Make It

HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until lightly browned.

ADD soup, milk and cheese; mix well. Bring to boil.

STIR in rice and tomato; cover. Reduce heat to low; simmer 5 min. or until chicken is cooked through. Stir before serving.

Kraft Kitchens Tips

Variation - Chicken Parmesan Risotto with Peas

Omit tomato. Add 1 cup frozen peas with the soup.

Substitute

Prepare as directed, using your favorite canned cream soup.

Shortcut

Omit oil. Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for the cut-up fresh chicken. Stir the chicken breast cuts into the skillet with the soup, milk and Parmesan cheese.

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