15 Minute Chicken and Asparagus Risotto

1. 1

   Just follow our 3 simple steps

2. 2

   Cook 1 lb.

3. 3

   chicken cutlets in small amount of oil in large skillet on medium heat for 3 min.

4. 4

   per side, or until cooked through.

5. 5

   Remove from skillet and set aside.

6. 6

   add 1 can (10 fl oz/284mL) condensed cream of chicken soup and 1-1/3 cups milk to skillet.

7. 7

   Bring to boil

8. 8

   Stir in 2 cups instant white rice and 2 cups thin asparagus spears, cut into 2-inch lengths.

9. 9

   Top with chicken and cover.

10. 10

    Heat on low for 5 min.

11. 11

    Sprinkle with 1/2 cup Kraft Grated Parmesan just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.