Baked Risotto

• 1 (10 ounce) can cream of mushroom soup
• 34 cup water
• 12 cup milk
• 14 cup shredded mozzarella cheese
• 3 tablespoons parmesan cheese
• 2 cups baby spinach leaves (or 1 cup of frozen spinach)
• 1 cup chopped red pepper
• 1 cup chopped mushroom
• 1 chicken breast, cut into 1-inch pieces
• 1 teaspoon chopped fresh thyme (or 1/4 tsp dried thyme)
• 34 cup uncooked arborio rice (Italian style)

1. Mix soup, water, milk, and cheese in a shallow 2L baking dish.
2. Stir in all remaining ingredients.
3. Cover and bake at 400' for 35 minutes.
4. Uncover, stir, and cook for another 15 minutes.
5. Let stand for 5 minutes before serving.

cream of mushroom soup, water, milk, mozzarella cheese, parmesan cheese, baby spinach, red pepper, mushroom, chicken, thyme, arborio rice

Taken from www.food.com/recipe/baked-risotto-402462 (may not work)