Baked risotto of chicken and cheese

Serving: 4 portions |


1 can Campbell’s® Cream of Mushrooms (305g)

1 ¼ cup water

½ cup milk

¼ cup mozzarella, sticks

3 tablespoons Parmesan cheese, grated

1 ½ cup vegetable mix, frozen

250g chicken breast, boneless, skinless, cut in cubes

¾ cup Arborio Rice Riso Inverni

  1. Pour the soup, water, milk, mozzarella, Parmesan cheese, vegetables, and the chicken in a shallow baking refractory dish. Cover it with foil.
  2. Bake at 200ºC for 35 minutes. Add the rice and cover it again.
  3. Bake it for 10 minutes or until the chicken is completely cooked and the rice has softened. Remove from heat and let it covered for 5 minutes before serving.


Preparation time: 10 minutes

Cooking time: 45 minutes

Reserving time: 5 minutes

Source: Campbell’s Kitchen