Oven Chicken Risotto

I found an adapted version of this recipe years ago in Southern Living Magazine.  It is a family favorite and relatively fast and easily prepared with a rotisserie chicken.  I add either sautéed spinach and garlic or frozen peas to make it a healthier dish. Also instead of mozzarella, we prefer to make it with shredded parmesan used lightly.  It travels easily in a disposable aluminum baking pan. 

I made this recipe using leftover homemade rotisserie style chicken, which had been prepared in the crockpot.  I added at least a cup more than called for.  I also added 2 cloves of garlic with the onion and rice mixture.  I used a tad more than 8oz of mini mozzarella balls and fresh basil from my garden.  I put the dish back in the oven to melt the cheese and heat the chicken.  It was very tasty.  The only change I would make would be to add more broth next time,  It was a little bit dry.

This was awesome. I sauteed onions, mushrooms, and spinach in the butter before adding to the risotto to bake. I then sauteed the chicken with garlic before adding it to the finished risotto with the tomatoes, basil and mozzarella before serving.

Great dish! I make it about every other month. I agree- no more slaving over the stove!!!!

This was GREAT... will definitely make it again!!! I tweaked the recipe by adding mushrooms and more chicken (added some of the skin from garlic rosemary from Giant Eagle) & tomatoes than called for. I sauteed the onions in a small amount of butter and added them at the time of broth & rice. I sauteed the mushrooms in a small amount of butter and added them along w/ chicken, tomatoes. This served 2 adults w/ enough for dinner tonight for both. My boyfriend doesn't like cheese so I made 1/2 w/ mozzarella & 1/2 without. We both agreed it was great both ways!! I served it w/ the recommended green beans.... Delicious!!! Super easy for a weeknight plus it's Great meal on a hot night, sitting on deck w/ chilled white wine!!!

This recipe was so easy and delicious. I changed the basic ingredients but followed the instructions. I sautéed onion & garlic in butter and then added fresh spinach till wilted. Once that was ready I followed the instructions on the recipe omitting the mozzarella, cherry tomatoes & basil and replacing the cheese with fresh parmesan. You basically could use this recipe as a blank canvas using any ingredients you wanted. I will definitely make this dish again.

I made this last night after reading the great reviews. I poached (my definition of poaching anyway) 2 boneless/skinless chicken breasts in brown butter, fresh thyme, and white wine while the risotto was in the oven. It was a tad too dry when it came out, so I poured/stirred the juice from the chicken pan (minus the thyme stems) into the risotto along with the mozzarella, tomatoes and basil. Very tasty dish. Will definitely make again!

Great recipe. I used chicken breasts that I had marinated in Italian dressing/fajita seasoning. I grilled them and chopped them up for the recipe. From the garden, I used grape and cherry tomatoes, along with the fresh basil. Will make this again for sure.I think next time will add a couple of garlic cloves with the onions like Kathy42256 mentioned.

LOVE LOVE LOVE this recipe! I little to cheesy I only added about 1/2 to 3/4 cups cubed mozzarella cheese and I added salt, pepper and garlic powder for a little more flavor. Great recipe.

this was soooo good! and easy which is a must these days. i forgot to cover my dish for the first part so it wasn't as creamy as it should have been but it was still wonderful. i added mushrooms and some garlic, used chicken breast i cut and sauteed, and let my mozzarella melt before i served it. I would encourage you not to omit the tomatoes and FRESH basil! i almost did cause i wasn't sure about them in there, but ended up following the recipe and it transformed this dish from a heavy wintery meal into a lovely spring worthy plate!

This was delicious. My husband and I couldn't believe that it was such an outstanding dish when it was so easy to make. He also said that it could be served to a Head of State - it was that good. I will be making this as often as possible. Note: I added two diced cloves of garlic and a little more salt.

This dish is outstanding!!! Made a couple changes however. I marinated raw chicken in Italian dressing for about 8 hours and then cooked on the stove top. I also added green pepper, mushrooms and garlic since I had them on hand. I added them and the onions to the rice while it cooked. I also increased the rice to 1.5 cups. This is a fantastic, super easy dish I will be making again and again!!

I made this last night, pretty much following the recipe exactly except for adding some garlic to add more flavor as one reviewer suggested and an extra tablespoon of butter to keep it moist. Instead of rotisserie chicken, I cooked some boneless chicken breasts on the stove with some Italian seasoning blend and then chopped those and added them at the end of the recipe. Did not have fresh basil so I used the spinach I already had on hand. My husband walked in while this was in the oven and asked what smelled so good. We both loved this recipe. I had never tried making risotto the traditional way, but why bother with such and easy alternative. It would be easy to adjust the recipe but use the same baking method. I roasted some fresh asparagus as an easy side which would be a good add-in at the end for a change.

I followed the directions exactly, and the risotto turned out dry -- a far, far cry from "creamy." Probably won't make it again.

I really enjoyed this recipe, the tomatoes added a surprisingly fresh taste. My husband thought it was okay and wasn't happy that the mozzarella cheese did not melt. I will definitely make this again but will probably mix in the chicken, cheese and tomatoes and then put it in the oven for another few minutes to melt the cheese. The leftovers were also very good.

Yummy!

I will never slave over the stove again to make risotto. This was too easy. It came out perfect - tasty and creamy. I substituted fire-roasted tomatoes for the cherry tomatoes and I also used pearl size mozzarella balls and it worked out great. I think I will add some spinach or other vegetable next time, but this was great as is.

We love this dish! In fact, it is usually on our table once a week. I have modified it a bit by adding 2 or 3 garlic cloves and substituting 1 or 2 shallots for the onion. My grocer is now carrying fresh mozzerella "pearls" which I can just toss in.

My finicky picky eater husband loved this dish! It is so easy and inexpensive to make. Finally, risotto without the fuss and so perfect. I added sauteed mushrooms to this recipe, Outstanding!

A wonderful and easy dish. The kids loved it, so that is an added bonus. Try fresh mozzarella. Yum!

Excellent, easy, elegant-my entire family loves it.

A wonderful, easy dish. I added a little extra tomatoes. I also used boneless skinless chicken breasts that I had baked with Italian seasoning.

This may be my favorite dish ever because I can finally have risotto without all the stirring!!! You could make tons of other dishes from this one recipe. It's SO simple. Here's what I did to make it my own... used a little extra butter (3 tbs), little less onion (about 3/4 c.), spinach instead of basil, extra tomatoes ( 2 c. quartered) and season with salt and pepper after you toss it all together. It was delicious! So sad there are no leftovers, but my family loved it. We ate it as a standalone meal. No side dishes required.

I added a full pint of tomatoes and a little more basil. The onions flavor was a little strong. A sweet onion would be better. Served with roasted broccoli.

Good recipe. Will make again. Would use a full pint of cherry/grape tomatoes the next time. I used low-sodium broth and omitted the salt. Also, I would try freezing the mozzerella for a while before adding; it quickly became gooey when added to the hot risotto.