Fall Meal Solution #16: Creamy Baked Chicken Risotto

This is the second time we have made this and it is so delicious and easy…takes time to cook but super easy to put together…only change was that I use Dried Tomato & Garlic Pesto Mix instead of Simply Salsa so ours is not Spicy at all…makes a ton and looking forward to the leftovers!

Creamy Baked Chicken Risotto

3½ cups reduced sodium chicken broth, warmed
1½ cups Arborio rice or medium-grain white rice
1½ pounds boneless skinless chicken thighs, cubed, seasoned with salt and pepper
1-2 tablespoons Simply Salsa™ Mix **
1 cup half & half or 2% milk
½ cup grated Parmesan cheese
1 packet Artichoke & Spinach Warm Dip Mix **

**order at http://www.SimplyKimberS.com

Preheat oven to 350°F. In a greased 13×9-inch baking dish, combine first 4 ingredients.
Bake, covered, 55-60 minutes or until liquid is absorbed. Meanwhile, in small bowl, whisk together half & half, cheese and Artichoke & Spinach Warm Dip Mix.
Remove risotto from oven. Stir in artichoke spinach sauce; stir until cream. Salt and pepper as desired.
Makes 6 servings.

Serve with a green salad.

Make ahead & freeze: Combine step 1 ingredients except broth in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.




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