Chicken and Roasted Garlic Risotto

    I've been soooo busy getting the house ready to be painted. Two weeks until the painters are here and I've still got paint chips all over the house. Last night I made Chicken & Roasted Garlic Risotto. Impressive right? I know what you are thinking, she must be a good cook, and I can't make anything that fancy. Let me tell you that it just sounds fancy; it was so easy, inexpensive, and filling.   My hubby LOVED it, and I'm betting your family will too.  Thanks to Steph over at  Plain Chicken  for sharing this great recipe!

Recipe

Here’s what you need:

4 skinless, boneless chicken breast halves (about 1 pound)
1 tablespoon butter
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
2 cups water
2 cups uncooked instant white rice
1 cup frozen peas

Directions:

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Stir the soups and water in the skillet and heat to a boil. Stir in the rice and peas. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove the skillet from the heat. Let stand for 5 minutes.