Chicken & Mushroom Risotto

Print Recipe
Chicken & Mushroom Risotto
  1. Pre-heat oven to 350 F.
  2. Defrost chicken in refrigerator prior to cooking. Remove skin from chicken.
  3. In an ungreased 9-inch square baking dish, combine broth, rice, mushrooms, celery, onion, and tomatoes.
  4. Place chicken on rice mixture and brush with the canola oil. Sprinkle chicken with pepper
  5. Cover and bake at 350 F for 1 1/2 hours.
  6. 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

Be a Hero, Support a Hero

Looking for an impactful way to help? Fund a nurse’s return to work.

Leave a Reply

Your email address will not be published. Required fields are marked *

CCAHEC is monitoring COVID-19 closely. For up-to-date information please click here.More Information