CHICKEN AND VEGGIE RISOTTO BAKE

Chicken and Veggie Risotto Bake image

Provided by @MakeItYours

Number Of Ingredients 15

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

Steps:

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, melt 2 tablespoons butter over medium heat. Cook onion in butter 5 minutes, stirring frequently, until tender. Stir in garlic and rice; cook 1 minute. Spoon mixture into baking dish. In same skillet, melt remaining 2 tablespoons butter over medium heat. Cook sweet potatoes, parsnips and carrots in butter 6 minutes, stirring occasionally. Spoon vegetables over rice mixture. Add broth, thyme and rosemary to skillet. Stir in chicken, cheese, whipping cream, salt and pepper. Add to baking dish; stir until well combined.
Cover; bake 1 hour or until rice and vegetables are tender and most of liquid is absorbed.

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