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Chicken and Asparagus Risotto

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Chicken and Asparagus Risotto recipe
photo by:
kraft
I love this recipe. It is quick and easy. My kids love to eat it. I have made it several times.
posted by
AmyBergem
on 12/16/2011
time
prep:
5 min
total:
20 min
servings
total:
4 servings
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What You Need

4
small boneless skinless chicken breast halves (1 lb.)
1
Tbsp. oil
1
can (10-3/4 oz.) condensed cream of chicken soup
1-1/3
cups milk
2
cups instant white rice, uncooked
1
lb. thin asparagus spears, cut into 2-inch pieces
2
Tbsp. KRAFT Grated Parmesan Cheese

Make It

COOK chicken in hot oil in large skillet on medium heat 3 minutes on each side or until cooked through. Remove from skillet; cover to keep warm.

ADD soup and milk to skillet; bring to boil.

STIR in rice and asparagus. Top with chicken; sprinkle with cheese. Cover. Reduce heat to low; simmer 5 minutes or until rice is tender and cheese is melted.

Kraft Kitchens Tips

Best of Season
Asparagus spears should be a bright green color and free of blemishes. Choose stalks that are straight, uniformly sized (either all thick or all thin) and firm.
Cheesy Chicken & Asparagus Rice Dinner
Prepare as directed, substituting 1 cup KRAFT Shredded Swiss Cheese and 1/4 cup toasted PLANTERS Sliced Almonds for the Parmesan cheese.
K:42272v2:60134
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