Oven Chicken Risotto

Hi friends!  So, I have to apologize for not posting in a couple weeks.  Frankly, some things came up and I got lazy.  I'll attempt to compensate and post a few good recipes for you to try this week!

This dish is one that has been in my dinner rotation for a couple years now.  It's a snap to make, and filling and fresh at the same time.  And what's not to love about the classic tomato/basil/fresh mozzarella combo?!  Using a rotisserie chicken from the deli is a time saver, but if you don't have it, just cook up some chicken at home and it will still taste as good.  Other than that, I don't make any changes to this one.

Oven Chicken Risotto (Southern Living)

Ingredients

• 2 tablespoons butter
• 2 1/2 cups chicken broth
• 1 cup uncooked Arborio rice (short-grain)
• 1/2 small onion, diced
• 1/2 teaspoon salt
• 2 cups chopped deli-roasted chicken
• 1 (8-oz.) package fresh mozzarella cheese, cut into 1/2-inch cubes
• 1 cup cherry or grape tomatoes, halved
• 1/4 cup shredded fresh basil

Preparation

1. Preheat oven to 400°. Place butter in a 13- x 9-inch baking dish; bake 5 minutes or until melted. Stir in broth and next 3 ingredients.
2. Bake, covered, at 400° for 35 minutes. Remove from oven. Fluff rice with a fork. Stir in chicken, mozzarella, and tomatoes; sprinkle with shredded basil. Serve immediately.

Enjoy!