*  Exported from  MasterCook  *
 
                          CHICKEN-MUSHROOM RISOTTO
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chicken                          Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving