1040 Ratings

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Chicken and Asparagus Risotto
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  • 4 Small Boneless Skinless Chicken Breast Halves (1 lb.)
  • 1 tablespoon Oil
  • 1 can (10-3/4 oz.) Condensed Cream of Chicken Soup
  • 1 cup Milk
  • 2 cups MinuteĀ® White Rice, uncooked
  • 1 cup Thin Asparagus Spears, cut into 2-in. pieces
  • 2 tablespoons Parmesan Cheese, grated

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  1. Cook chicken in hot oil in large skillet on medium heat 3 min. on each side or until cooked through. Remove from skillet; cover to keep warm.
  2. Add soup and milk to skillet; bring to boil.
  3. Stir in rice and asparagus. Top with chicken; sprinkle with cheese. Cover. Reduce heat to low; simmer 5 min. or until rice is tender and cheese is melted.
Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes