Chicken Parmesan Risotto

• 1 Tbsp. oil
• 1 lb. boneless skinless chicken breasts, cut into small pieces
• 1 can (10-3/4 oz.) condensed cream of chicken soup
• 1-2/3 cups milk
• 1/4 cup KRAFT Grated Parmesan Cheese
• 2 cups instant white rice, uncooked
• 1 large tomato, chopped

1. Heat oil in large skillet on medium-high heat.
2. Add chicken; cook and stir 5 min.
3. or until lightly browned.
4. Add soup, milk and cheese; mix well.
5. Bring to boil.
6. Stir in rice and tomato; cover.
7. Reduce heat to low; simmer 5 min.
8. or until chicken is cooked through.
9. Stir before serving.

oil, boneless skinless chicken breasts, condensed cream, milk, parmesan cheese, instant white rice, tomato

Taken from www.kraftrecipes.com/recipes/-24421.aspx (may not work)