Cheesy Chicken Risotto Bake

• 1 (10 ounce) can campbells condensed low-fat cream of mushroom soup
• 3/4 cup water
• 1/2 cup 1% low-fat milk
• 1/4 cup mozzarella cheese, part-skin, shredded
• 3 tablespoons parmesan cheese, lightly grated
• 2 cups baby spinach leaves
• 1 cup red pepper, chopped
• 1 cup mushroom, coarsely chopped
• 1 teaspoon fresh thyme leave, chopped
• 3/4 lb boneless skinless chicken breast, 1-inch cubed
• 3/4 cup arborio rice or 3/4 cup long-grain white rice
• 1 tablespoon parsley, chopped

1. Mix soup water, milk and cheese in shallow 2-quart baking dish. Stir in all remaining ingredients except parsley. Cover.
2. Bake at 400F for 35 minutes. Stir.
3. Bake uncovered for 15 minutes or until hot and rice is tender. Sprinkle with parsley and let stand 5 minutes before serving.

campbells condensed, water, milk, mozzarella cheese, parmesan cheese, baby spinach, red pepper, mushroom, thyme, boneless skinless chicken breast, arborio rice, parsley

Taken from www.food.com/recipe/cheesy-chicken-risotto-bake-336522 (may not work)