Campbell'S Creamy Chicken Risotto

• 1 tablespoon vegetable oil
• 1 lb boneless chicken breast, cut up
• 1 can condensed cream of mushroom & garlic soup
• 1 can Campbell's condensed chicken broth
• 3/4 cup water
• 1 small carrot, shredded
• 2 medium green onions, sliced
• 1 tablespoon grated parmesan cheese
• 1 cup uncooked long-grain white rice

1. In medium skillet over medium-high heat, heat oil.
2. Add chicken and cook until browned, stirring often.
3. ADD soup, broth, water, carrot, green onions and cheese.
4. Heat to a boil.
5. Stir in rice.
6. Reduce heat to low.
7. Cover and cook 25 minutes until chicken and rice are done and most liquid is absorbed, stirring occasionally.

vegetable oil, chicken breast, condensed cream, campbells condensed chicken broth, water, carrot, green onions, parmesan cheese, longgrain white rice

Taken from www.food.com/recipe/campbells-creamy-chicken-risotto-18768 (may not work)