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Wednesday, March 24, 2010

Baked Chicken and Cheese Risotto

I wasn't in much of a cooking mood on Monday and found it really hard to make my Meal Plan for the week. For inspiration, I browsed through my recipe files and this recipe caught my eye. I was in a chicken mood, but wasn't sure what I wanted. I had all the ingredients on hand, the kids liked them all, so I thought 'what the heck, let's try it'. I used chicken thighs, instead of breasts and made chicken stock with them, since the recipe didn't really specify if the chicken should be cooked or not. I then boned the thighs and chopped the meat, for the risotto. I also used some of my homemade stock, instead of the water, to give it more flavor. I found it odd that the recipe did not include any pepper, so I added a good 8 or so, cracks of fresh ground pepper. In the oven it went and I checked it at the recommended time. I was a bit skeptical that it would be done in the time specified, since it was still a soupy mess, when I checked it. But in the next 10 minutes, the rice plumped up and soaked up all the liquid. The sides and bottom got a little brown and crispy, which is always good, LOL. Though it wasn't very risotto like, it was still good. Creamy, cheesy and comforting. I'd say it's just a change up, from your everyday chicken and rice casserole. The kids weren't too crazy about it and I really have no clue as to why. I was more than happy to have leftovers for lunch yesterday, LOL.


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Baked Chicken & Cheese Risotto
Adapted from Campbell's Kitchen

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 1/4 cups water
1/2 cup milk
1/4 cup shredded part-skim mozzarella cheese (1 ounce)
3 tbsp. grated Parmesan cheese
1 1/2 cups frozen mixed vegetables
1/2 lb. skinless, boneless chicken breast, cut into cubes
3/4 cup uncooked Arborio or regular long-grain white rice

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

Cindy's notes: I used cooked chicken thighs, Cream of Wild Mushroom soup, 1/2C mozzarella, chicken stock instead of water and added about 1/4 tsp fresh ground pepper.

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