Thursday, April 14, 2011

Oven Chicken Risotto

This was surprisingly delicious! Putting all the ingredients together, I kept thinking to myself "this doesn't look like much of anything." We really enjoyed this one.

I love how you can easily tweak it to make it healthy by simply using fat free or reduced fat cheese.

I can't stop thinking about those cherry tomatoes growing in my garden this summer. I love finding recipes like this!


2 tablespoons butter (I omitted)

2 1/2 cups chicken broth

1 cup uncooked Arborio rice (short-grain)

1/2 small onion,

diced 1/2 teaspoon salt

2 cups chopped deli-roasted chicken

1 (8-oz.) package fresh mozzarella cheese, cut into 1/2-inch cubes

1 cup cherry or grape tomatoes, halved 1/4 cup

shredded fresh basil


1. Preheat oven to 400°. Place butter in a 13- x 9-inch baking dish; bake 5 minutes or until melted. Stir in broth and next 3 ingredients.

2. Bake, covered, at 400° for 35 minutes. Remove from oven. Fluff rice with a fork. Stir in chicken, mozzarella, and tomatoes; sprinkle with shredded basil.

Serve immediately.

My friend, Margaret, introduced me to this recipe found here!


  1. Comfort food at its best!! I had a friend make this for me after a surgery and I was hesitant because it looked so bland. It is so delicious and I’ve been searching for the recipe since! I’ve made it several times for my young adult daughter who still lives at home, she requests it often! We both enjoy this meal together very often, elegant, rich, yet soft flavors. Good with or without the chicken. Thanks for sharing!!