One Pot Baked Chicken Risotto

Before I start chatting away about risotto, check out these.  I won a giveaway and yesterday received a box full of assorted chocolate covered stuffed dates.  They are out of this world.  So far we've tried the dark chocolate almond and they have not disappointed, so I'm sure the others will tag closely behind.

Sweet Pillar & Co. you have done these right!

Now on to dinner.  More often than not, I'm asked about easy, family meals.  Ones that require little to no prep time and don't make a disaster of the kitchen.

This one fits into that category perfectly.  One pot, easy ingredients, happy family.

One Pot Baked Chicken Risotto
2 boneless, skinless chicken breasts or thighs
1 c. diced carrots
1/2 c. diced celery
2 c. arborio rice
2 1/2 c. chicken stock (warm)
1 T. lemon pepper seasoning
2 t. salt
4 cloves garlic, minced

Grease a large dutch oven or casserole dish.  Place chicken breasts, garlic, carrots, celery, seasonings and rice in bottom of dish.  Pour warm stock over ingredients and stir to combine.  Bake at 375 degrees for 45 minutes, covered.

Open the lid and you have this.

Folks, it has the flavor of chicken noodle soup, minus the fuss.  A perfect comfort meal for the upcoming cold, fall days.

Today, I'll be tackling a homemade Christmas gift project I am stirring up (just wait and see!), watching my beloved Hawkeyes, doing laundry, grocery shopping, muffin baking and chasing kids.

A typical fall Saturday.

I hope yours is as fun as mine.