Ingredients

• 1 cup medium grain rice
• 1 tablespoon butter
• 2 cans (10.75 oz. or 300g.) condensed chicken broth
• 2 cans (10.75 oz. or 300g.) condensed cream of chicken and mushroom soup
• 2 tablespoons Parmigiano-Reggiano cheese, grated
• 2 pounds (908g.) boneless, skinless chicken breasts, diced
• Salt and pepper to taste

How to make Cream Of Chicken Risotto directions

• 1

  In a saucepan, melt the butter and cook the diced chicken breasts until browned but not quite done. Add the broth, soup and water and stir well. Bring to a boil.

• 2

  Add rice and stir to coat. Cover and simmer on low for 20-25 minutes, or until the rice is tender. Remove from heat and stir in cheese. Add salt and pepper as needed. Serve immediately.