• 4 skinless, boneless chicken breast half (about 1 pound)
• 1 tablespoon butter
• 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
• 2 cup water
• 2 cup uncooked instant white rice
• 1 cup frozen peas and carrots

• Heat the butter in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
• Stir the soups and water in the skillet and heat to a boil.  Stir in the rice and vegetables.  Return the chicken to the skillet.   Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Remove the skillet from the heat.  Let stand for 5 minutes.
• Tip:  Traditionally, risotto is made by sautéeing rice in butter then stirring broth into the rice a little at a time- very labor-intensive.  This dish gives you the same creamy texture with a lot less work!

Provided by: Campbell’s Kitchen

Source: Huffingtonpost