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Baked Chicken and Cheese Risotto

Baked Chicken and Cheese Risotto Recipe

  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
  • 1 1/4 cups water
  • 1/2 cup milk
  • 1/4 cup shredded part-skim mozzarella cheese
  • 3 tablespoons grated Parmesan cheese
  • 1 1/2 cups frozen mixed vegetables
  • 1/2 pound skinless, boneless chicken breast, cut into cubes
  • 3/4 cup uncooked Arborio or regular long-grain white rice
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