Skillet Chicken Risotto

Posted on June 29, 2007. Filed under: Chicken, Reviewed |

skillet chicken risotto

1 &1/2 cups, uncooked rice
1 (10 & 3/4 oz) can cream of mushroom soup
3 & 1/3 cups water
2 Tbs butter
1/4 tsp salt
1/4 tsp pepper
2 cups cooked chicken chunks
1 pkg (16 oz) frozen mixed veggies, thawed
1 cup shredded cheddar cheese

In nonstick skillet, melt butter over med heat. Add rice, water, undiluted soup, chicken, salt and pepper, boil. Stir several times and cover. Over low heat, cook until rice is tender (25 minutes). Stir in thawed veggies. Sprinkle with cheese. Cover. Heat until cheese is melted. 10 min.

Review:  Disappointing.  It had a great risotto texture but was very bland.  I’ll probably not bother making it again.  It wasn’t very quick to prepare, and wasn’t worth the wait.


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