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Skip-a-Step Chicken Risotto
Ingredients
-
1
14 1/2 ounce pouch cooked long grain rice
-
1
5 - 5 1/4 ounce container semisoft cheese with garlic and fine herbs
-
1 3/4
cups milk
-
12
ounces asparagus spears, trimmed and cut into 2-inch pieces
-
1
2 1/4 - 2 1/2 pound purchased roasted whole chicken
-
2
large tomatoes, coarsely chopped
-
Milk (optional)
-
Salt and ground black pepper
-
Finely shredded Parmesan cheese (optional)
Directions
1. Heat rice according to package directions. Meanwhile, in a medium skillet, heat semisoft cheese; stir in the 1-3/4 cups milk. Stir in rice and asparagus. Cover and cook over medium heat for 7 minutes, stirring occasionally.
2. Meanwhile, remove and discard skin and bones from chicken. Coarsely chop chicken. Stir chicken and tomatoes into rice mixture. Cook and stir about 1 minute more or until heated through. If necessary, stir in additional milk until desired consistency. Season with salt and pepper. Serve with Parmesan cheese. Makes 4 servings.
From the Test Kitchen
- Tip Pantry Items:milk, salt, ground black pepper
- Tip Shopping List:12 ounces asparagus spears2 large tomatoes1 5.2-ounce container semisoft cheese with garlic and fine herbsFinely shredded Parmesan cheese (optional)1 2-1/4- to 2-1/2-pound roasted chicken1 14.8-ounce pouch cooked original long grain rice
Nutrition Facts
(Skip-a-Step Chicken Risotto)
- Servings Per Recipe 4,
- Calories 645,
- Protein (gm) 38,
- Carbohydrate (gm) 47,
- Fat, total (gm) 35,
- Cholesterol (mg) 168,
- Saturated fat (gm) 15,
- Monosaturated fat (gm) 1,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 10,
- Vitamin A (IU) 1409,
- Vitamin C (mg) 14,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 5,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 955,
- Potassium (mg) 504,
- Calcium (DV %) 172,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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