Baked Chicken and Cheese Risotto


  • 1 ¼ cups water
  • ½ cup milk
  • ¼ cup shredded part-skim mozzarella cheese
  • 3 tablespoons grated Parmesan cheese
  • 1 ½ cups frozen mixed vegetables
  • ½ pound skinless, boneless chicken breast, cut into cubes
  • ¾ cup uncooked Arborio or regular long-grain white rice

1. Mix soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in 3-qt. shallow baking dish. Cover. 2. Bake at 400 degrees F. for 35 min. Stir. 3. Bake for 10 min. or until hot and rice is done. Let stand 5 min.

View full recipe at SpringPad


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