15 Minute Chicken Parmesan Risotto

• 1 Tbsp. vegetable oil
• 1 lb. boneless skinless chicken breasts, cut into small pieces
• 1 large tomato
• 1 can (10-3/4 oz.)
• 1-2/3 cups milk
• 1/2 cup KRAFT Grated Parmesan Cheese
• 1/2 tsp. Italian seasoning (optional)
• 2 cups MINUTE White Rice, uncooked

1. Heat oil in skillet.
2. Add chicken; cook until lightly browned.
3. While chicken is cooking, chop tomato.
4. Add soup, milk, Parmesan cheese and seasoning; stir.
5. Heat to a boil.
6. Stir in rice and tomato; cover.
7. Cook on low heat 5 minutes or until cooked through.
8. Stir.
9. Note: Substitute any cream soup for cream of chicken soup.

vegetable oil, boneless skinless chicken breasts, tomato, milk, parmesan cheese, italian seasoning, white rice

Taken from www.kraftrecipes.com/recipes/15-minute-chicken-parmesan-risotto-54063.aspx (may not work)