OVEN CHICKEN RISOTTO
(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!