Chicken Mushroom Risotto

• 2 Tbsp. margarine or butter
• 3/4 lb. chicken breast
• 1 c. uncooked regular long grain rice
• 1 small onion, chopped
• 1 can (14 1/2 oz.) clear chicken broth
• 1 can cream of mushroom soup
• 1/8 tsp. pepper
• 1/2 c. frozen peas
• 1 medium carrot, chopped (about 1/3 c.)

1. In 3-quart saucepan over medium-high heat in 1 tablespoon margarine cook cut up chicken, stirring often.
2. Remove and set aside.
3. Reduce heat to medium.
4. In same pan in remaining 1 tablespoon hot margarine cook rice, carrot and onion until rice is browned, stirring constantly.
5. Stir in broth, soup and pepper. Heat to boiling.
6. Reduce heat to low.
7. Cover and cook 15 minutes, stirring occasionally.
8. Stir in peas and reserved chicken.
9. Cover and cook 5 minutes or until rice is tender and liquid is absorbed, stirring occasionally.

margarine, chicken breast, rice, onion, chicken broth, cream of mushroom soup, pepper, frozen peas, carrot

Taken from www.cookbooks.com/Recipe-Details.aspx?id=439056 (may not work)