Last Monday Night...

We had Chicken Parmesan Risotto. I found this recipe out of a Kraft cook book I bought at a garage sale for .10 last summer.

Chicken Parmesan Risotto
(Sorry for the bad picture quality)

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into small pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1-2/3 cups milk
1/4 cup KRAFT 100% Grated Parmesan Cheese
2 cups instant white rice, uncooked
1 large tomato, chopped**

HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until lightly browned.
ADD soup, milk and cheese; mix well. Bring to boil.
STIR in rice and tomato; cover. Reduce heat to low; simmer 5 min. or until chicken is cooked through. Stir before serving.

** I substituted peppers and carrots for the tomato.

It was delicious. I had this for lunch the next day and it was even better.

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