Super Easy Chicken and Roasted Garlic Risotto

I've been meaning to post this recipe for a while, but life got in the way. Now, it's a great follow up to Mel's last recipe. You can slave away making fabulous asparagus risotto, complete with music and wine, and then make this super easy, but equally delicious fake risotto meal. Jamie (my adopted sister and roommate, for those who do not know) nearly died when she had this meal, she loved it so much. And unlike real risotto, which you literally have to stand over and stir the entire time, this meal is great for one of those nights when things are crazy and you are running all over the place because you pretty much throw everything together and let it all simmer. And the added bonus is that its a one pan meal!

Chicken & Roasted Garlic Risotto

4 skinless, boneless chicken breast halves (I just used 2 chicken breasts, but if you are making this for more than 2 people, go ahead and use the 4 halves)
1 tbsp butter or olive oil
1 can cream of chicken soup
1 can cream of mushroom with roasted garlic soup
2 cups water
2 cups uncooked instant white rice
1 cup frozen peas

1. Season the chicken as desired. Heat the buttter or oil in a large skillet over medium-high. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove chicken from the skillet.

2. Stir the soups and water in the skillet and heat to a boil. Stir in the rice and peas, and return chicken to the skillet. Reduce heat to low. Cover and cook 5-10 minutes, or until chicken is cooked through and the rice feels tender. Remove from heat and let stand 5 minutes.

And in 30 minutes, you have delicious, full flavored chicken and risotto! This recipe is perfect for those nights when you really want risotto but don't want to slave over the stove all night. Enjoy!!