CHICKEN-MUSHROOM RISOTTO

Servings: 4
Ingredients:

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.

—–