Monday, October 25, 2010

Oven Chicken Risotto

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This is such an EASY dinner!  I was really hoping it would turn out to be a winner because of how quick and simple it was.  I love finding ways to use rotisserie chicken because they are always so flavorful, moist, and versatile.  You're probably thinking what I was thinking, "Risotto?  But that is time consuming!"  This isn't your traditional risotto that you have to stir, add liquid, stir, add liquid and so on.  My kids liked this too so it was a winner all around at our house!  Just serve with a veggie (I did green beans) and some kind of bread and you have the perfect busy weeknight meal. 

(Southern Living Magazine)

2 TB butter
2 1/2 C chicken broth
1 C uncooked Arborio rice (short grain)
1/2 small onion, diced finely
1/2 tsp salt
2 C chopped rotisserie chicken, any flavor
1 (8 oz) package FRESH mozzarella cheese, cut into 1/2-inch cubes
1 C cherry or grape tomatoes, halved
1/4 C shredded fresh basil
Freshly cracked black pepper (optional)

Preheat oven to 400 degrees.  Place butter in a 9 x 13-inch baking dish; bake 5 minutes or until melted.  Stir in broth and next 3 ingredients. 
Bake, covered, for 35 minutes.  Remove from oven.  Fluff rice with a fork.  Stir in chicken, mozzarella, and tomatoes; sprinkle with shredded basil and pepper.  Serve immediately. 
*Make sure the chicken is heated before adding it!


  1. This looks so good! I kind of want some like now!

  2. I made this last week. I had to modify it because I didn't have any tomatoes... I used black and green olives instead... It was delicious! I think you could even do this with long grain rice instead of short grain. :)