Cook this savory Parmesan Risotto in just 30 minutes. With just five minutes of prep time, this Parmesan Risotto is sure to be a hit with guests.
What You Need
Original recipe yields 4 servings
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
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Let's 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.
Variation - Chicken Parmesan Risotto with Peas
Omit tomato. Add 1 cup frozen peas with the soup.
Serve with a crisp, mixed green salad and fresh fruit for dessert.
Prepare as directed, using your favorite canned cream soup.
Omit oil. Substitute 2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips, chopped, for the cut-up fresh chicken. Stir the chicken into the skillet with the soup, milk and Parmesan cheese.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 55g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, about 1-1/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.