IN ANCIENT TIMES, Egyptians swore on garlic when they took a solemn oath. Today, cooks attest to the great flavor it adds to dishes. So much so that garlic production has increased more than two and a half times during the past 20 years, from 140 million pounds to just under 500 million pounds today.

Most recently, Americans have discovered the sweet, mild flavor garlic takes on when roasted, and cooks everywhere are discovering new ways to incorporate roasted garlic in dishes.

In “Campbell’s Chicken and Roasted Garlic Risotto”, for example, chicken, rice and vegetables are simmered in CAMPBELL’S Condensed Cream of Mushroom with Roasted Garlic Soup. Rich, full seasonings are blended right into the soup, making this top-of-stove recipe easy to prepare even on hectic days. It has all the flavor you need without having to mix all the ingredients yourself.

Campbell’s Chicken

& Roasted Garlic Risotto



4 boneless chicken breast halves

1 tablespoon butter or margarine

1 can (10 3/4 oz.) CAMPBELL’S Cream of Chicken or 98% Fat Free Cream of Chicken Soup

1 can CAMPBELL’S Cream of Mushroom with Roasted Garlic Soup

2 cups water

2 cups uncooked instant white rice

1 cup frozen peas and carrots

Season chicken. Heat butter in skillet. Add chicken and cook until browned. Remove chicken. Add soups and water. Heat to a boil. Stir in rice and vegetables. Top with chicken. Cover and cook over low heat 5 minutes or until done. Remove from heat. Let stand 5 minutes. Prep/Cook Time: 20 minutes

Serves: 4


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