Oven Basil Chicken Risotto

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.

Prep Time



Total Time






tablespoons butter
cup short-grain Arborio or regular long-grain white rice
can (18 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
cups cubed deli rotisserie chicken
bag (1 lb) frozen sugar snap peas, carrots, onions and sliced mushrooms, thawed, drained on paper towel*
cup shredded Parmesan cheese
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*Any unseasoned or frozen vegetable combination without sauce can be substituted.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 510
    • (Calories from Fat 210),
  • Total Fat 24g
    • (Saturated Fat 11g,
    • Trans Fat 1/2g),
  • Cholesterol 100mg;
  • Sodium 1160mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 3g,
    • Sugars 6g),
  • Protein 30g;
Percent Daily Value*:
    • 3 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.