Real chicken-mushroom risotto

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Recipe by: desiray

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Margarine or butter; divided -uncooked
3/4 lb Chicken breasts 1 cn (14-1/2 oz) Chicken Broth
-skinless, boneless -Swanson Ready to Serve
-cut into cubes 1 cn Cream of Mushroom Soup
1 sm Onion; finely chopped -Campbells Condensed
-about 1/4 cup - 10-3/4 ounce can
1 md Carrot OR 1 small red pepper 1/8 ts Pepper
-finely chopped (about 1/3c) 1/2 c Frozen peas
1 c Regular long-grain rice

1. In 3-quart saucepan over medium-high heat, in 1 tablespoon hot
margarine, cook chicken until browned, stirring often. Remove; set
aside.
2. In same saucepan, add remaining margarine. Reduce heat to medium;
cook onion, carrot and rice until rice is browned, stirring
constantly.
3. Stir in broth, soup and pepper. Heat to boiling. Reduce heat to
low. Cover; cook 15 minutes, stirring occasionally.
4. Add peas and reserved chicken. Cover; cook 5 minutes or until
chicken is no longer pink, rice is tender and liquid is absorbed,
stirring occasionally.
5. Serve. Makes about 4-1/2 cups or 4 servings.