Chicken Mushroom Risotto

This recipe was super easy and so good. I made this when one of my friends from the school I work at was coming over for dinner. She had to work past the girls' dinner time, so they ate something else (I think macaroni and cheese). All three of us liked it. The next time I make it I would add some cheese to it, I am thinking some Swiss or white cheddar. Also, I added some extra pepper to it and Jen thought it had too big of a "kick" to it. However, ever since the triplets were born, her sensitivity to spice has been heightened.
Sorry...No pictures of the girls since they didn't take part in this meal.

Grade: A

3 skinless, boneless chicken breast halves (about 3/4 pound), cut into cubes
1 small onion, finely chopped (about 1/4 cup)
1 small carrot, chopped (about 1/4 cup)
1 cup uncooked regular long-grain white rice
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Cream of Mushroom Soup
1 3/4 cups Swanson® Chicken Stock
1/8 teaspoon ground black pepper
1/2 cup frozen peas

1. Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.

2. Stir the onion, carrot and rice in the skillet and cook and stir until the rice is browned.

3. Stir in the soup, stock and black pepper and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.

4. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

Makes: 4 servings (about 1 1/2 cups each).