Chicken & Mushroom Risotto
| Servings |
Ingredients
- 1 whole chicken
- 2 1/2 cups low-sodium chicken broth
- 1 cup brown rice uncooked
- 1 cup mushrooms sliced
- 1/2 cup celery chopped
- 1/4 cup onion chopped
- 1 can diced tomatoes 15 oz.
- 2 tablespoons canola oil
- 1/2 teaspoon black pepper
Ingredients
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Instructions
- Pre-heat oven to 350 F.
- Defrost chicken in refrigerator prior to cooking. Remove skin from chicken.
- In an ungreased 9-inch square baking dish, combine broth, rice, mushrooms, celery, onion, and tomatoes.
- Place chicken on rice mixture and brush with the canola oil. Sprinkle chicken with pepper
- Cover and bake at 350 F for 1 1/2 hours.
- Uncover and bake 25-35 minutes longer or until the juices run clear. Before removing chicken from oven, use a thermometer to measure the internal temperature of the chicken, making sure it is at least 165 F.
Recipe Notes
Nutrition Information
Per serving: 2 cups
Calories 490
Fat 14g
Cholesterol 115mg
Sodium 230 mg
Total Carbohydrate 46g
Fiber 4g
Sugar 5g
Protein 42g
