Chicken And Mushroom Risotto

1. 1

   Prepare rice according to package directions (*prepare following package directions substituting water for chicken stock)

2. 2

   In a large skillet over medium high heat melt butter and brown chicken breast cooking about ten minutes on each side or until chicken is well browned

3. 3

   Remove chicken from skillet and shred

4. 4

   Return chicken to skillet stir in soup, mushrooms, onion and shredded chicken cover and cook until onions are transparent chicken is cooked through

5. 5

   Add rice and cheese to skillet and stir until well combined

6. 6

   Turn off heat and allow to stand for five minutes

* Per serving · 4 servings · Values may vary.

No additional tips available.