Sherried Chicken Risotto Recipe
Ingredients
| Raw rice | 1 1/4 Cup (16 tbs) | |
| Cream of mushroom soup - 1 can | ||
| Cream of chicken soup | 1 Can (10oz) | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Chicken breasts pieces | 12 | |
| Almonds | 1/2 Cup (16 tbs), slivered | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
Directions
GETTING READY
1. Preheat the oven at 350°.
MAKING
2. Lightly butter a 3-quart baking dish and sprinkle rice over the bottom.
3. In a bowl combine soups, butter and sherry.
4. Over the rice spread 1 1/2 cups of soup mixture.
5. Place chicken in single layer on top of soup and spread over the remaining soup mixture.
6. Bake covered in the preheated oven for 1 hour.
7. Remove cover and bake 1 hour longer.
8. Sprinkle with almonds and cheese at the last 15 to 20 minutes of baking time.
SERVING
9. Serve the risotto hot with cheese melted over the almonds.
1. Preheat the oven at 350°.
MAKING
2. Lightly butter a 3-quart baking dish and sprinkle rice over the bottom.
3. In a bowl combine soups, butter and sherry.
4. Over the rice spread 1 1/2 cups of soup mixture.
5. Place chicken in single layer on top of soup and spread over the remaining soup mixture.
6. Bake covered in the preheated oven for 1 hour.
7. Remove cover and bake 1 hour longer.
8. Sprinkle with almonds and cheese at the last 15 to 20 minutes of baking time.
SERVING
9. Serve the risotto hot with cheese melted over the almonds.
Chef
