15 MINUTE CHICKEN PARMESAN RISOTTO

1 lb. boneless skinless chicken breasts, cut into small pieces
1 large tomato (optional)
1 can (10-3/4 oz.) CAMPBELL'S Cream of Chicken Soup
1-2/3 cups milk
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/2 tsp. Italian seasoning (optional)
2 cups MINUTE White Rice, uncooked


1. HEAT 1 tablespoon oil in skillet. Add chicken; cook until lightly browned. While chicken is cooking, chop tomato.

2. ADD soup, milk, Parmesan cheese and seasoning; stir. Heat to a boil.

3. STIR in rice and tomato; cover. Cook on low heat 5 minutes or until cooked through. Stir.