Baked Chicken And Cheese Risotto
1 (10.75 ounce) can cream of mushroom soup
1 1/4 cups water
1/2 cup milk
1/4 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese
1 1/2 cups frozen mixed vegetables
1/2 pound skinless, boneless chicken breasts, cut into cubes
3/4 cup uncooked regular long-grain white rice
Preheat oven to 400. In 3 quart baking dish, combine soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice. Cover. Bake for 35 minutes. Stir. Bake for 10 minutes, or until hot and rice is done. Let stand for 5 minutes.
Makes 4 servings.