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January 2019

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ChickenMushroom Risotto Recipe

ChickenMushroom Risotto recipe and other bbq chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print ChickenMushroom Risotto recipe  PDF


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

ChickenMushroom Risotto recipe and other bbq chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
732 people have voted
Last Reviewed on 2019-01-17



Thursday, Jan 17 2019 Download & Print ChickenMushroom Risotto recipe  PDF   BBQ Chicken recipes RSS   New

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