Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.