Chicken & Roasted Garlic Risotto

What You'll Need

1 tablespoon butter 
1 1/4 pounds skinless, boneless chicken breast halves 
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup 
2 cups water 
2 cups uncooked instant white rice 
1 cup frozen peas and carrots 

How to Make It

• 1
  Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
• 2
  Stir the soups and water in the skillet and heat to a boil. Stir in the rice and vegetables. Return the chicken to the skillet.  Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove the skillet from the heat. Let stand for 5 minutes