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Eat Well Wednesday: Mushroom Chicken Risotto

Mushroom Chicken Risotto Risotto… sounds like such a fancy and intimidating dish, doesn’t it?! Although the traditional version of this creamy Italian rice can be somewhat labor-intensive, today we’re sharing a simple, short-cut recipe that saves time and effort in the kitchen without skimping on flavor! Skillet browned chunks of chicken breast and sliced meaty mushrooms simmer together with long-grain rice in this deliciously creamy one-dish meal. Feel free to use either white or brown rice in this recipe. White rice will cook a little quicker than brown; however, brown rice is the more nutritious option of the two (with a higher NuVal® score!) because it is 100% whole grain. Whether you choose white or brown, once the rice is cooked until tender, finish off your risotto with a pop of sweet green peas and an extra sprinkling of shredded parmesan cheese. As the weather continues to cool off over the next couple weeks, stay warm with this easy, weeknight Mushroom Chicken Risotto!

Mushroom Chicken Risotto


1 Tbsp. canola oil

¾ lb. Dad’s plain boneless, skinless chicken breasts, cut into cubes

2 garlic cloves, minced

1 package (8 oz.) baby bella mushrooms, sliced

1 can (10 oz.) Campbell’s® condensed cream of mushroom soup

2 ¼ cups skim milk

½ cup (2 oz.) Crystal Farms® shredded Parmesan cheese

1 cup long-grain brown or white rice

1 cup Freshlike® frozen sweet peas, thawed


  1. In a deep, 12-inch sauté pan, heat oil over medium-high heat until hot.
  2. Cook and stir chicken, garlic and mushrooms 6-8 minutes or until chicken is no longer pink and vegetables are tender.
  3. In a small bowl, combine soup, milk and cheese. Add to chicken and mushrooms in sauté pan and bring to a boil.
  4. Stir in rice, then cover and simmer on low heat (about 20 minutes for white rice, or about 40 minutes for brown rice), or until rice is tender. Gently stir in peas.
  5. Serve hot, garnished with additional parmesan cheese on top, if desired.

Yield: 4 servings Per Serving*:  Calories 500, Total Fat 14g (Saturated 4.5g, Trans 0g), Cholesterol 65mg, Sodium 840mg, Total Carbohydrate 57g (Dietary Fiber 3g, Sugars 9g), Protein 34g, Vitamin A 15%, Vitamin C 4%, Calcium 35%, Iron 20%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Mushroom Chicken Risotto

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