Chicken-Mushroom Risotto

2 tb Margarine or butter; divided

3/4 lb Chicken breasts

-skinless, boneless -cut into cubes 1 sm Onion; finely chopped

-about 1/4 cup 1 md Carrot OR 1 small red pepper

-finely chopped (about 1/3c) 1 c Regular long-grain rice

-uncooked 1 cn (14-1/2 oz) Chicken Broth

-Swanson Ready to Serve 1 cn Cream of Mushroom Soup

-Campbells Condensed - 10-3/4 ounce can 1/8 ts Pepper

1/2 c Frozen peas

1. In 3-quart saucepan over medium-high heat, in 1 tablespoon hot

margarine, cook chicken until browned, stirring often. Remove; set aside. 2. In same saucepan, add remaining margarine. Reduce heat to medium;

cook onion, carrot and rice until rice is browned, stirring constantly. 3. Stir in broth, soup and pepper. Heat to boiling. Reduce heat to

low. Cover; cook 15 minutes, stirring occasionally. 4. Add peas and reserved chicken. Cover; cook 5 minutes or until

chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally. 5. Serve. Makes about 4-1/2 cups or 4 servings.