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Chicken Risotto

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Ingredients

Adjust Servings:
1 1/4 lbs boneless skinless chicken breasts, cut into cubes
1/2 cup finely chopped onion
1/2 cup shredded carrot
1 garlic clove, minced
2 cups water
2 cups uncooked instant rice
2 tablespoons butter
1 (10 3/4 ounce) can condensed cream of chicken soup (the low fat one is ok)
1/2 cup grated parmesan cheese

Nutritional information

530.4
Calories
161 g
Calories From Fat
17.9 g
Total Fat
8 g
Saturated Fat
123.2 mg
Cholesterol
960 mg
Sodium
48.5 g
Carbs
1.6 g
Dietary Fiber
2.1 g
Sugars
40.9 g
Protein
440g
Serving Size

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Chicken Risotto

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    Cuisine:

    This is a very good recipe for my son who is 2 years old. He isn't one for chicken, but will eat this. I put individual servings for him into the freezer so when the hubby and I eat something that we know he won't eat, I just pop this in the microwave. Very easy and satisfying.

    From Betty Crocker's Slow Cooker Meals Feb 06

    • 485 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Chicken Risotto, This is a very good recipe for my son who is 2 years old He isn’t one for chicken, but will eat this I put individual servings for him into the freezer so when the hubby and I eat something that we know he won’t eat, I just pop this in the microwave Very easy and satisfying From Betty Crocker’s Slow Cooker Meals Feb 06, A very tasty dish and of course easy! I did however change the recipe after reading the previous comments and added this:250g Mushrooms1 Tbls Mustard1/2 Tbls Cayanne Pepper4 Clove of garlic2 Cups Of chicken Stock (replacing the water)-I added these to the start of the process1 Can of condensed Mushroom Soup (Replacing the chicken soup)1/2 cup cheddar cheese- I replaced the soup and topped the dish with the cheddar cheese as we had ran out of parmason to top off with This was very delicous TY Smilyn


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    Steps

    1
    Done

    In a 4-Quart Slow Cooker, Mix Chicken, Onion, Carrot, Garlic and Water.

    2
    Done

    Cover; Cook on Low Heat Setting For 6 to 7 Hours (depending on Brand of Slow Cooker).

    3
    Done

    Stir in Rice and Butter.

    4
    Done

    Increase Heat Setting to High.

    5
    Done

    Cover; Cook 5 Minutes Until Rice Is Tender.

    6
    Done

    Stir in Soup and Cheese.

    7
    Done

    Cover; Cook 10 - 15 Minutes or Until Thoroughly Heated.

    8
    Done

    Serve Immediately.

    9
    Done

    Appx. 1 1/2 Cups Per Serving For Adults.

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