Chicken & roasted garlic Risotto

ingriedents

4 skinless, boneless chicken breasts halves (about one pound)
1 tablespoon butter
1 can cream of cream of chicken soup
1 can cream of Mushrrom with roasted garlic soup  (sure could find an alterntive to cream of mushroom soup)
2 cups of water
2 cups of uncooked instant rice
1 cup of frozen peas and carrots

1.  Season chicken

2. Heat butter in skillet. Add chicken and cook 10 minutes or until brown. Remove chicken.

3. add soups and water.  Heat to a boil. Stir in rice and veggies. Top with chicken. Cover and cook over low heat 5 minutes or until done. Remove from heat.  Let stand 5 minutes. Makes 4 servings.

I haven't actually tried this yet but I am sure it will freeze well.