Chicken and Asparagus Risotto

Makes 4 Servings

1 Member Rating


4 boneless skinless chicken breasts
1 Tbsp oil
1 can (10 3/4 oz.) condensed cream of chicken soup
1 cup milk
2 cups Minute® White Rice, uncooked
1 lb asparagus, trimmed and cut into 2-inch pieces
2 Tbsps shaved Parmesan cheese


  • Cook chicken in hot oil in large skillet on medium heat 3 minutes on each side or until cooked through. Remove from skillet; cover to keep warm.
  • Add soup and milk to skillet; bring to boil.
  • Stir in rice and asparagus. Top with chicken; sprinkle with cheese. Cover. Reduce heat to low; simmer 5 minutes or until rice is tender and cheese is melted.
  • Cheesy Chicken & Asparagus Rice Dinner: Prepare as directed, substituting 1 cup shredded Swiss cheese and 1/4 cup toasted sliced almonds for the Parmesan cheese.