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Main dishes

Chicken Parmesan Risotto

Chicken Parmesan Risotto recipe
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

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