Chicken Mushroom Risotto
| Yield: | 4 Servings |
| Categories: | Casseroles |
| 2 | tb | Margerine or butter |
| 3/4 | lb | Skinless; boneless chicken cut up into small pieces |
| 1 | c | Regular long-grain rice |
| 1 | md | Carrot; chopped -or- |
| 1 | sm | Red pepper; chopped (can use both if you like) |
| 1 | sm | Onion; chopped |
| 1 | cn | (14-oz) chicken broth (I used a chicken boulion and add 14 oz of water) |
| 1 | cn | (10.75-oz) Campbell's condensed cream of mushroom soup |
| 1/8 | ts | Black pepper |
| 1/2 | c | Frozen peas |
| Fresh rosemary sprigs for garnish (I didn't have fresh I used dry and add this right to my mixture) |
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