1 can (10 3/4 oz) Condensed Cream of Mushroom Soup
1 1/4 cups water
1/2 cup milk
1 1/2 cups frozen mixed vegetables
3 Tbsp gratetd Parmesan cheese
3/4 cup uncooked Aborio or regular long-grain white rice

1. Stir the soup, water, milk, vegetables, chicken, cheeses and rice in a 13X9X2-inch (3-quart) shallow baking dish. Cover.

2. Bake at 400 degrees F for 35 minutes. Stir.

3. Bake for 10 minutes more or until hot and the rice is tender but still firm. Let the risotto stand for 5 minutes before serving.

Makes: 4 servings
Prep: 10 minutes
Bake: 45 minutes
Stand: 5 minutes