Title: Chicken Mushroom Risotto
Categories: Casserole
Yield: 4 Servings

2 tb Margerine or butter
3/4 lb Skinless; boneless chicken
-cut up into small pieces
1 c Regular long-grain rice
1 md Carrot; chopped -or-
1 sm Red pepper; chopped (can
-use both if you like)
1 sm Onion; chopped
1 cn (14-oz) chicken broth (I
-used a chicken boulion and
-add 14 oz of water)
1 cn (10.75-oz) Campbell's
-condensed cream of mushroom
-soup
1/8 ts Black pepper
1/2 c Frozen peas
Fresh rosemary sprigs for
-garnish (I didn't have
-fresh I used dry and add
-this right to my mixture)

submitted by: mgiroux@icom.ca
I made this last night for dinner. A friend gave me this receipe, we loved
it so I thought I would share it with everyone. Hope you enjoy this.

IN 3 QUART SAUCEPAN OVER MEDIUM-HIGH HEAT, IN 1 TBSP HOT BUTTER, COOK
CHICKEN UNTIL BROWNED, STIRRING OFTEN. R EMOVE AND SET ASIDE. REDUCE HEAT
TO MEDUIM. IN THE SAME SAUCEPAN, IN REMAINING 1 TBSP BUTTER COOK RICE,
CARROT AND ONION UNTIL RICE IS BROWNED, STIRRING CONSTANTLY. STIR IN BROTH,
SOUP AND PEPPER. HEAT TO BOILING. REDUCE HEAT TO LOW. COVER; COOK 15
MINUTES, SIRRING OCCASIONALLY. STIR IN PEAS AND RESERVED CHICKEN. COVER
COOK 5 MINUTES OR UNTIL RICE IS TENDER AND LIQUIED IS ABSORBED, STIRRING
OCCASIONALLY. GARNISH WITH ROSEMARY. MAKES 4 1/2 CUPS.

DAVE

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 19 MARCH 1996

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