Simple Creamy Chicken Risotto

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch pieces

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup

1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth

3/4 cup water

1 small carrot, shredded (about 1/4 cup)

2 green onions, sliced (about 1/4 cup)

1 tablespoon grated Parmesan cheese

1 cup uncooked regular long-grain white rice

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
• Stir the soup, broth, water, carrot, green onions and cheese in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 25 minutes or until the chicken is cooked through and the rice is tender.