Risotto with Cooked Chicken

Ingredients

• 1 package (6.9 ounces) RICE-A-RONI® Chicken Flavor
• 2 tablespoons of margarine, butter or spread with no trans fat
• 2-1/2 cups water
• 1 can (10 3/4 ounces) condensed cream of mushroom soup
• 2 cups chopped cooked chicken
• 1 cup celery slices
• 1 cup mushroom slices
• 1/2 chopped red bell pepper
• 1/2 cup chopped onion
• 1/2 cup frozen peas

Preparation Steps

1. In a large skillet, combine rice-vermicelli mix and 2 tablespoons margarine. Saute' over medium heat until vermicelli is golden brown, stirring frequently.
2. Slowly stir in 2 1/2 cups water and Special Seasonings; bring to a boil.
3. Cover and reduce heat. Simmer 10 minutes. Add soup; blend well. Stir in chicken,

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