Chicken Parmesan Risotto

Makes 4 (about 1-1/4 cups each) Servings

1 Member Rating


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.