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Chicken and Veggie Risotto Bake
Ingredients
  • ¼ cup butter or margarine
  • 2 medium onions, chopped (1 cup)
  • 1 tablespoon finely chopped garlic
  • 1 ½ cups uncooked short-grain Arborio rice
  • 1 medium sweet potato, peeled, cut into ½-inch pieces (2 cups)
  • 2 medium parsnips, peeled, cut into ½-inch pieces (1 cup)
  • 3 medium carrots, cut into ½-inch slices (1 cup)
  • 4 ½ cups Progresso™ chicken broth (from two 32-oz cartons)
  • 2 teaspoons chopped fresh thyme leaves
  • 1 ½ teaspoons chopped fresh rosemary leaves
  • 3 cups shredded cooked chicken
  • ¾ cup shredded Parmesan cheese (3 oz)
  • ¼ cup whipping cream
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
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