Oven Basil Chicken Risotto

Looking for a classic Italian dinner? Then check out this chicken, rice and veggies risotto made using Progresso™ Recipe Starters™ basil cooking sauce.

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Prep Time 10 min
Total Time 45 min
Servings 4

Ingredients

2: tablespoons butter

3/4: cup short-grain Arborio or regular long-grain white rice

1: can (18 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce

2: cups cubed deli rotisserie chicken

1: bag (1 lb) frozen sugar snap peas, carrots, onions and sliced mushrooms, thawed, drained on paper towel*

2/3: cup shredded Parmesan cheese

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Directions

1 Heat oven to 400°F. Spray 2 1/2-quart casserole with cooking spray.
2 Melt butter in 2-quart saucepan over medium heat. Add rice; cook 2 minutes, stirring frequently. Add cooking sauce and 2/3 cup water. Heat to boiling; boil 1 minute, stirring occasionally. Stir in chicken and vegetables; heat to boiling, stirring occasionally. Remove from heat; stir in 1/3 cup of the cheese until well mixed. Cover tightly.
3 Bake 15 minutes. Stir rice mixture. Cover tightly; continue baking 15 to 20 minutes or until rice is tender and liquid is absorbed. Stir in remaining cheese.