Cheesy Chicken Risotto Bake

Ingredients

• 1 (10 ounce) can campbells condensed low-fat cream of mushroom soup
• 3/4 cup water
• 1/2 cup 1% low-fat milk
• 1/4 cup mozzarella cheese, part-skin, shredded
• 3 tablespoons parmesan cheese, lightly grated
• 2 cups baby spinach leaves
• 1 cup red pepper, chopped
• 1 cup mushroom, coarsely chopped
• 1 teaspoon fresh thyme leave, chopped
• 3/4 lb boneless skinless chicken breast, 1-inch cubed
• 3/4 cup arborio rice or long-grain white rice
• 1 tablespoon parsley, chopped

Directions

1. 1

   Mix soup water, milk and cheese in shallow 2-quart baking dish. Stir in all remaining ingredients except parsley. Cover.

2. 2

   Bake at 400F for 35 minutes. Stir.

3. 3

   Bake uncovered for 15 minutes or until hot and rice is tender. Sprinkle with parsley and let stand 5 minutes before serving.