baked chicken risotto for 35 minutes. Cover the baking dish. In a large bowl, combine the rice, mushroom soup, chicken broth, mushrooms, green bell pepper, basil, onion, oregano, garlic, ground black pepper and 1/4 cup cheese. Preheat the oven to 180°C/fan160°C/gas 4. Add the rice, kale and garlic and cook for 2 minutes. Preheat oven to 325 degrees F (165 degrees C). Take all the hard work out of a risotto with this no-stir, one-pan oven-baked chicken risotto. Preheat the oven to 200°C / 180°C fan-forced. Stir the rice mixture. Remove frozen vegetables from freezer to thaw slightly. Bake at 400°F. Stir the soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in a 3-quart shallow baking dish. How to Make It. In a casserole, heat the oil and butter, add the onion and soften over a low-medium heat, stirring, for 8-10 minutes. Stir until all ingredients are well mixed. … Frozen veg make prep even easier. Increase the heat, add the wine, bubble until … Method. Cover the baking dish.

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