15 Min Chicken Parmesan Risotto

(I would never have guessed that photographing food would be harder than photographing kids!)

Kaleigh selected this recipe earlier this week. She looked it over and said, "it says tomatoes are optional... we aren't putting them in this!" My first thought was... "15 minutes??? For real??"


15 Minute Chicken Parmesan Risotto
from Campbell Soup Company



1 lb. boneless skinless chicken breasts, cut into small pieces
1 large tomato (optional)
1 can (10 3/4 oz) cream of chicken soup
1 2/3 c. milk
1/2 c. Parmesan cheese
1/2 tsp. Italian seasoning (optional)
2 c. Minute white rice, uncooked


Heat 1 T oil in skillet. Add chicken; cook until lightly browned. While chicken is cooking, chop tomato.


Add soup, milk, Parmesan cheese, and seasoning; stir. Heat to a boil.


Stir in rice and tomato; cover. Cook on low heat 5 minutes or until cooked through. Stir.


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Notes: I think we should rename this 20 Min Chicken. But really... 20 min??? Awesome! We didn't have any Italian seasoning, so we added a bit of oregano, which was great! This was very creamy and filling! And it stayed warm for a very long time once plated. (Plated?? Sounds like I might watch too much Top Chef.)

Verdict: Kaleigh wasn't home to help prepare this recipe, so the tomato went in. Halfway through the dinner Kendall said... "the best part of this dinner is the yummy tomatoes. I love them!" Kaleigh hand picked out any sign of tomatoes from her serving.

I guess if you are a food snob, or cooking for a food snob, you won't like this recipe because of the can of cream of chicken soup... but it was a casserole that was well received by all the children at our house, so we will definitely make it again.