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Nov 2, 2011

Chicken & Roasted Garlic Risotto

Happy Wednesday!!!
Can you believe that we are into November?
I can't believe it!! But I'm excited for Thanksgiving. I'm working on getting all my harvest and Thanksgiving decorations out and I'm loving the change!!

Todays recipe is an easy one. 
If you're ever at the grocery store and at a loss on what to fix for dinner that night, or any other night for that matter, then just head over to the canned soups isle and start checking the back of the cans. 
We found this on the back of a Campbell's Condensed Cream of Mushroom with Roasted Garlic Soup. Super easy and turned out pretty good! :)

Ingredients:
1 tbsp butter
4 skinless boneless Chicken breast halves
(or how ever many tenders your family will eat, we did about 8)
1 can (10 3/4 oz) Campbell's Condensed Cream of Chicken Soup
1 can (10 3/4 oz) Campbell's Condensed Cream of Mushroom with Roasted Garlic Soup
2 cups water
2 cups uncooked instant white rice (give or take)
1 cup frozen peas and carrots (or other combo)


Directions:
Heat butter in 10" skillet over medium-high heat


Add chicken and cook 10 min or until well browned on both sides



Remove Chicken from skillet


Stir soups and water in skillet and heat to a boil
(our skillet wasn't big enough to hold everything so we changed pans)


Stir in rice and vegetables


Return chicken to skillet
(we 'cubed' the chicken because we didn't realize at first that you're supposed to put the chicken on top)


Reduce heat to low

Cover and cook 5 min or until chicken is cooked through
(we also added about another cup of rice because we wanted it a little thicker and less watery)


Remove skillet from heat

Let stand 5 min

Our Final Results

What it should look liked...

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