Chicken & Roasted Garlic Risotto

Another dish has made it at my house! This one isn't bad, but it is not making it on my favorites list. Don't get me wrong... I will most likely be making this dish again.

My mother would be proud of this dish too. She always gets on to my dad and I about us having to have side dishes with our meals. She thinks you could cook fajitas and not need anything to go with it, but my dad and I believe that you need at least rice and beans with fajitas! Well... She would be proud that with this dish I did not make a side dish to go with it, but it was mainly because you cook a side dish with it pretty much as it comes. :-)

Serves 6
Calories: 300

Ingredients:
1 can Cream of Chicken Soup
1 can Cream of Mushroom with Roasted Garlic Soup
2 cups water
1 package (10oz) frozen peas and carrots - about 2 cups
1 cup uncooked regular long-grain white rice
6 skinless, boneless chicken breast halves
1/4 cup grated Parmesan cheese

Directions:
1. Stir the soups, water, vegetables, and rice in a 13x9x2-inch shallow baking dish. Top with the chicken. Cover.
2. Bake at 375 degrees F for 40 minutes or until the chicken is cooked through. Sprinkle with the cheese and let stand for 5 minutes.

I used regular Cream of Mushroom soup and added 2 cloves of minced garlic. Had I used the Cream of Mushroom with Roasted Garlic Soup it may have tasted better? It did need salt and pepper too!

This recipe was found in one of those cookbook magazines that you find as you are leaving the grocery store! :-)

Happy cooking!

Nutritional Facts
Total Fat (g):               7.9g
     Saturated:    2.2g
Polyunsaturated:    2.5g
Monounsaturated:    1.2g
Trans: 0g
Cholesterol:          77.2mg
Sodium:        926.1mg
Potassium:        319.1mg
Total Carbs:            24.5g
Dietary Fiber:    0.7g
Sugars:    1.8g
Protein:  30.9g
Vitamin A:          12.0%
Vitamin C:            1.5%
Calcium:            8.0%
Iron:            5.8%