From: Campbells Kitchen [MealMail@campbellkitchen.com]

Sent: Thursday, November 09, 2006 12:15 PM

To: jhs@EAGLECOM.NET

Subject: Campbell's Meal-mail (Baked Chicken & Cheese Risotto)

Thursday, November 9, 2006

Dear Jerry,

This stir-free, creamy risotto is about as hands-off as you can get. But all hands will be "on deck" when dinner is served.

Baked Chicken & Cheese Risotto
from Campbell's Kitchen

Prep Time: 10 min. - Bake Time: 45 min. - Stand Time: 5 min.

Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup

1 1/4 cups water

1/2 cup milk

1/4 cup shredded part-skim mozzarella cheese (1 oz.)

3 tbsp. grated Parmesan cheese

1 1/2 cups frozen mixed vegetables

1/2 lb. skinless, boneless chicken breasts, cut into cubes

3/4 cup uncooked Arborio or regular long-grain white rice

Directions:

MIX soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in 3-qt. shallow baking dish. Cover.
BAKE at 400°F. for 35 min. Stir.
BAKE for 10 min. or until hot and rice is done. Let stand 5 min. Serves 4.

		Continue the Tuscan theme by serving a tossed salad with a quick balsamic vinaigrette. To make the vinaigrette, mix 3 tbsp. balsamic vinegar, 2 tsp. Dijon mustard, and 1 small clove garlic, minced. Slowly whisk in 3/4 cup olive oil, and salt and pepper to taste.
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		Risotto is the ultimate comfort food. ~ Joyce Goldstein

Campbell Soup Company
Camden, NJ U.S.A. 08103-1701