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–+ servings
cream of chicken risotto with Campbell's soup
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Creamy Chicken Risotto

This risotto with cream of chicken soup only uses one pan and is ready in 30 minutes! The family's going to love it.
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 533kcal

Equipment

  • 1 Saucepan

Ingredients

  • 1 lb chicken breast tenders
  • 1 T butter
  • 1 can Campbell's Condensed Cream of Chicken soup
  • 1 can Campbell's Condensed Cream of Mushroom soup
  • 2 cups water
  • 3 cups instant white rice uncooked
  • 1 cups peas and carrots frozen

Instructions

  • Season the chicken as desired. Heat the butter in a 3-quart saucepan over medium-high heat. Add the chicken and cook for 10 minutes or until well-browned on both sides. Remove the chicken and let cool on a plate.
    cooked chicken breast tenders into a saucepan
  • Stir the soups and water into your saucepan. Heat to a boil.
    soup and water added to a saucepan
  • Stir in the rice and veggies. Cook until rice is done and veggies have softened, about 15 - 20 minutes.
    Rice and veggies added to the soup mixture
  • Return the chicken to the saucepan and reduce the heat to low. Cover and cook for five minutes or until the chicken is cooked through and the sauce reduces to a more creamy consistency.
    Chicken added back to the soup mixture
  • Remove from heat and let stand about five minutes before serving.
    risotto with cream of chicken soup

Video

Nutrition

Serving: 1serving | Calories: 533kcal | Carbohydrates: 66g | Protein: 36g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 1270mg | Potassium: 639mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 3584IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 6mg