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TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1 Tbsp. oil
  • 1 lb. boneless skinless chicken breasts
  • 1 can (10-3/4 oz.) condensed cream of chicken soup
  • 1 cup canned or frozen peas
  • 1-1/2 cups milk
  • 2 cups Minute® White Rice
  • 1/4 cup real bacon bits
  • 1/4 cup grated Parmesan cheese


  1. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until cooked through.
  2. Add soup, peas and water; bring to boil. Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes.
  3. Stir in bacon bits and Parmesan cheese. Yield: 4 servings.
Originally published as Chicken Carbonara Risotto in Taste of Home Cooking School Collection Spring 2010, p53

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Reviewed Apr. 11, 2015

"It was very easy to make. The list of ingredients called for milk and the description said water, but I used milk as it should be creamy, It needs some type of seasoning, but I can't put my finger on the best choice for it. I probably won't making again as is, but would add things for more flavors."

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