Risotto Casserole

Ingredients

  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 cup risotto
  • 1 1/2 cups chicken broth
  • 2 boneless skinless chicken breasts
  • 2 cups mushrooms, sliced
  • 1/2 cup parmesian

Directions

Heat oven to 400.

Boil chicken.  Cut cooked chicken into bite size pieces and set aside.

In a dutch oven over medium heat, saute onion in olive oil for 2 minutes.  Add garlic and saute an additional 2 minutes.  Add risotto and saute an additional 5 minutes.  Add chicken broth and bring to a simmer.  Stir in mushrooms and chicken.  Top with parmesian.  Cover and cook in the oven for 30 minutes.