Shelly's Recipe

CHICKEN PARMESAN RISOTTO

Category: Pasta - Meat

1 tbsp oil
1 lb boneless, skinless chicken breasts, cut into small pieces
1 onion, chopped
1 garlic clove, minced
1 can cream of chicken soup
1 2/3 cup milk
1/2 cup grated parmesan cheese
1/2 tsp Italian seasoning and salt
1/4 tsp pepper
2 cups minute rice

Heat oil in skillet. Add chicken; cook until lightly browned. Remove chicken from the pan. Add more oil if necessary to the skillet. Add the onion and garlic; saute until tender.

Meanwhile, in a medium saucepan, mix remaining ingredients together, except the rice. Heat to a slow boil. Stir in the rice; cover and cook on low heat 5 minutes or until cooked through. Stir and serve. Serves 4