Chicken And Mushroom Risotto

• 1 pound boneless skinless chicken breasts
• 2 cups instant white rice or Arborio or Carnaroli rice*see note in directions
• chicken stock
• 1/2 cup diced onion
• 10 3/4 ounces cream of mushroom Campbell's(R) Condensed, with Roasted Garlic Soup
• 4 ounces sliced mushrooms
• 1 tablespoon butter
• 1/2 tablespoon garlic powder
• 1 cup Parmesan cheese

1. Prepare rice according to package directions (*prepare following package directions substituting water for chicken stock)
2. In a large skillet over medium high heat melt butter and brown chicken breast cooking about ten minutes on each side or until chicken is well browned
3. Remove chicken from skillet and shred
4. Return chicken to skillet stir in soup, mushrooms, onion and shredded chicken cover and cook until onions are transparent chicken is cooked through
5. Add rice and cheese to skillet and stir until well combined
6. Turn off heat and allow to stand for five minutes

chicken breasts, instant white rice, chicken, onion, cream of mushroom campbellsuae, mushrooms, butter, garlic, parmesan cheese

Taken from www.yummly.com/recipe/Chicken-and-Mushroom-Risotto-1055405 (may not work)