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Gluten Free No-Peek Baked Risotto with Chicken

An image of prepared Gluten Free No-Peek Baked Risotto with Chicken showing chicken breast tenders, Swanson® Natural Goodness® Chicken Broth, Campbell's® Condensed Gluten Free Cream of Mushroom Soup, long grain white rice, green onion, garlic, Parmesan cheese and lemon.
  • prep time: 10 min
  • total time: 1 hr 5 min
  • serves: 4 people
  • calories: 432 1 serving

This No Peek Baked Risotto with Chicken takes everything you love about classic risotto and skips the need for stovetop stirring, so you can enjoy all the creamy, cheesy goodness with a fraction of the work. Gluten free cream of mushroom soup provides the risotto with the classic silky texture, and serves as a canvas for the flavors of garlic, fresh parsley, cracked black pepper and lemon. Even better, this risotto recipe cooks in a single dish, casserole style, making cleanup easy. Just mix the ingredients, cover with foil (remember, no peeking!), and bake.

Ingredients

  • 1 pound boneless, skinless chicken breast tenderloins, cut into bite-sized pieces
  • 1 3/4 cups Swanson® Natural Goodness® Chicken Broth
  • 1 can (10 1/2 ounces) Campbell's® Condensed Gluten Free Cream of Mushroom Soup
  • 3/4 cup uncooked long grain white rice
  • 4 green onion, chopped (about 1/2 cup)
  • 1 clove garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter, melted
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon zest
  • 1/4 cup shaved Parmesan cheese
  • 1/4 teaspoon cracked black pepper

Instructions

  • Step 1

    Heat the oven to 400°F.  Stir the chicken, broth, soup, rice, green onions, garlic, grated cheese, butter and 2 tablespoons parsley in an 11x8x2-inch baking dish.  Cover the baking dish tightly with foil.

  • Step 2

    Bake for 45 minutes or until the chicken is done and the rice is tender.  Let stand for 10 minutes.  Stir in lemon juice and 1/2 teaspoon lemon zest.  Sprinkle with the remaining 1/2 teaspoon lemon zest, cracked black pepper, shaved cheese and remaining 2 tablespoons parsley before serving.

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Calories 432
Total Fat 16 g
Sat. Fat 7 g
Trans Fat 0 g
Cholesterol 91 mg
Sodium 1006 mg
Total Carb 36 g
Dietary Fiber 1 g
Sugar 1 g
Protein 34 g
Vitamin D 1 %DV
Calcium 15 %DV
Iron 16 %DV
Potassium 9 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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