Chicken Parmesan Risotto

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Ingredients

1	Tbsp	oil
1	lb	boneless skinless chicken breast, cut into small pieces
1	can	(10 3/4 oz.) condensed cream of chicken soup
2	cups	milk
1/4	cup	grated Parmesan cheese
2	cups	Minute^® Premium Rice, uncooked
1		tomato, chopped

Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.
Add soup, milk and cheese; mix well. Bring to boil.
Stir in rice and tomato; cover. Reduce heat to low; simmer 5 minutes or until chicken is cooked through. Stir before serving.
Chicken Parmesan Risotto with Peas: Omit tomato. Add 1 cup frozen peas with the soup.