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15 Minute Chicken Parmesan Risotto
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- #33847
Smile! Your 15 minutes of fame is simply a rich dish away! Tender chicken serves as hidden treasure amongst the creamy rice with pops of peas. This can be served as a side item or a main course.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
1 comment
ingredients
1 tablespoon oil
1 pound boneless, skinless chicken breast halves, cubed
1 can (10.75 ounce size) cream of chicken soup or other cream soup
1 2/3 cup milk
1/2 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning, optional
2 cups uncooked instant rice
1/2 cup frozen peas
salt and pepper, as needed
directions
Heat the oil in a skillet over medium-high heat. Add the chicken and cook, stirring frequently, until lightly browned. Remove the skillet from the heat and set aside.
In a saucepan over medium-high heat, combine the cream of chicken soup, milk, Parmesan, and Italian seasoning. Mix well and bring to a boil. Add the rice, peas, and chicken. Mix well. Cover the pan and reduce the heat to a low simmer. Let the risotto cook for 5 minutes or until the rice has absorbed the liquid.
Stir well, adjust the seasoning as needed, and serve the chicken Parmesan risotto immediately.
nutrition data
486 calories, 14 grams fat, 49 grams carbohydrates, 39 grams protein per serving.
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reviews & comments
March 12, 2021
VERY good and easy. Obviously not traditional risotto but great in a pinch and ready so quickly. Will make again. Next time will try with cream of mushroom soup and mushrooms instead of peas.
July 9, 2013
A good quick risotto! I really wanted risotto but didn't feel like stirring for an hour. I didn't think a "quick and easy" version would turn out as good as this did. I will still make "real" risotto but this is great in a pinch.
Pretty good just a little salty.