Easy Chicken & Mushroom Risotto

Dinnertime has never been quicker or easier! Just brown up some chicken, add a can of Campbell’s® soup, veggies and a few pantry ingredients, and dinner is served. Customize the vegetables to your favourite frozen vegetable medley, or whatever you happen to have on hand in the fridge.

Products you'll need:

CAMPBELL’S® Condensed Cream of Chicken

CAMPBELL’S® Condensed Cream of Chicken

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Ingredients

  • 2 tsp (10 mL) canola oil
  • 8 oz (226 g) boneless, skinless chicken breast
  • 2 garliccloves, minced
  • 1 can CAMPBELL’S® Condensed Cream of Chicken
  • 1/2 cup (125 mL) water
  • 1 tsp (5 mL) paprika
  • 2 cups (500 mL) fresh or frozen mixed vegetables(carrots, green beans, corn, peas)
  • 3/4 cup (185 mL) instant white rice

Directions

  1. Heat oil in large nonstick skillet set over medium-high heat. Cook chicken, stirring often, for 5 minutes or until light golden. Add garlic, cook and stir for 30 seconds. Transfer to plate. Reduce the heat to medium.
  2. Stir in soup, water and paprika (optional). Cook, stirring often, until boiling.
  3. Stir in chicken, vegetables and rice. Simmer, covered, over medium-low heat for 5 minutes or until chicken is cooked through and rice is tender. Let stand, covered, for 5 minutes before serving.

Recipe tips

  • Substitute shrimp, sliced sausage or cubed pork tenderloin for the chicken.
  • Sprinkle with chopped fresh herbs, such as basil, dill or parsley.
  • For a little spice, substitute 2 tsp (10 mL) Cajun seasoning for the paprika

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NUTRITIONAL INFORMATION

  • Two servings of vegetables
  • Source of calcium
  • Good Source of fibre

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