Chicken and Mushroom Risotto

Risotto is one of those dishes that I can’t pass up when I see it on a restaurant menu. I love the creamy texture and rich flavor.

I know a lot of people think making risotto is complicated. I admit it can be but this version is not. It is actually really easy and ideal for a quick weeknight dinner. 

Risotto is a traditional Italian dish made with rice and broth. Depending on the flavor of your recipe you might use chicken, beef, or vegetable stock. For the majority of risotto recipes I tried you add the broth in slowly while stirring almost constantly for 30 to 45 minutes.

For this recipe you will cook the rice in chicken broth. This eliminates the constant stirring plus cooking the rice this way gives it extra flavor.

I jokingly call this recipe Risotto for Dummies (or Geniuses). The Hubby just calls it good. Either way I hope you’ll try the recipe and love it as much as we do.

Do you cook with Rice often? If yes what’s your favorite rice recipe? Let me know by commenting below.

What You’ll Need

1 lb. boneless skinless chicken breasts

2 cups of Instant White Rice (or Arborio or Carnaroli rice)*see note in directions

Chicken stock

1/2 cup diced onion

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup

1 can (4 ounces) sliced mushrooms

1 tablespoon butter

½ tablespoon garlic powder

1 cup Parmesan Cheese

Putting it all together

Prepare rice according to package directions (*prepare following package directions substituting water for chicken stock)

In a large skillet over medium high heat melt butter and brown chicken breast cooking about ten minutes on each side or until chicken is well browned

Remove chicken from skillet and shred

Return chicken to skillet stir in soup, mushrooms, onion and shredded chicken cover and cook until onions are transparent chicken is cooked through

Add rice and cheese to skillet and stir until well combined

Turn off heat and allow to stand for five minutes 

Like this recipe? Follow me on Facebook for lots of recipes and ideas that your family will love. 

Happy Cooking Y’all!

Susanne

Looking for more great recipes featuring rice? 

Chicken and Wild Rice Casserole 

Ritzy Chicken

Let’s Pin together. Follow me on Pinterest. 

Easter in the Foyer

Spring has sprung! It’s finally here and I’m so excited! No more snow. No more cold weather. Soon, I’ll be dusting off my favorite sandals. Are you as excited as I am?

To celebrate I picked up a bunch of fresh flowers at the grocery store last night.  Today I decided they would look great on the foyer table.

                                               

 Recently this guy suffered a broken ear. I repaired it using superglue but the crack was very obvious.  I decided to chance a little paint to see if I could camouflage the crack. Thankfully  the paint covered the broken part beautifully. I added a little green and white gingham ribbon and he’s ready to celebrate Easter.

 Do you decorate your home for holidays other than Christmas? If yes which is your favorite?

Happy Spring Y’all!

Susanne

Oven Roasted Sausage and Potatoes

Growing up I had an uncle that was a grill master. I’m not kidding. If it could be cooked on a grill he could do it and it was always delicious. One of my favorite things he grilled was always Kielbasa. I loved the smoky goodness of it. That fact has never changed. One thing that has changed over the years is the range of recipes that I’ve added to my arsenal that use smoked sausage as an ingredient.

Kielbasa is a versatile ingredient. I usually keep some on hand in my refrigerator or freezer. In a pinch it can be sliced and tossed in a skillet or on a grill pan for a fast fix. Serve with eggs and toast for a breakfast or a quick, easy dinner.

Another great thing about Kielbasa (or Polish Sausage or Smoked Sausage whatever you want to call it) is that it’s inexpensive. That’s a definite bonus if you’re watching your budget.

For this recipe you’re going to need one package of Kielbasa sausage and two to three potatoes. I use regular baking potatoes but if you have a bag of smaller potatoes then you might want to add one or two more the recipe.

When I make this recipe I always peel the potatoes. It’s a personal choice. My husband likes the flavor and texture of  potato skins. As I general rule I like my potatoes peeled but I make few exceptions like loaded potato skins or natural cut fries. For this recipe the choice is totally up to you. I think it will turn out fine either way. Just be sure to wash the potatoes really well if you’re not peeling them.

You probably noticed in this picture I covered my casserole dish in two layers of foil. I recommend you do the same. You'll have to stir this as it's cooking. So just in case you tear the foil the second layer will keep you from having a mess.  Trust me you’ll thank me when you’re doing the dishes.

Recipe (makes 4 servings*)

What You’ll Need

1 package of smoked sausage
1 large onion
3-4 large potatoes (adjust accordingly) 

2 cups sharp cheddar cheese
olive oil
salt and pepper to taste
freshly ground black pepper
½ tsp. paprika
½ tsp. thyme
½ cupped shredded sharp cheddar

Putting it all together

Preheat the oven to 400⁰.

Line a 9x13 casserole dish with foil drizzle with a bit of oil. Coat pan and set aside.

Put the sausage rounds, onions and potatoes into a large bowl. Drizzle with two tablespoons of olive oil. Toss by hand or stir with spoon until well coated.

 Season with 1/2 teaspoon paprika and  1/2 teaspoon dried thyme and a cup of sharp cheddar cheese. Again toss or stir until well coated.

Pour mixture into prepared 9x13 casserole dish 

Place into the heated oven and roast for 45 minutes to an hour stirring every 15 to 20 minutes until potatoes are tender and golden brown. Once the potatoes are cooked add another handful of cheese to the top and put in the oven until cheese is melted.

Like this recipe? Follow me on Facebook for lots of recipes and ideas that your family will love. 

Happy Cooking Y’all!

Susanne