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INGREDIENTS
- 1 10.5 ounce can cream of chicken soup
- 1 ½ cups chicken broth or stock
- 1 ½ cups uncooked instant rice
- ¼ cup shredded or grated parmesan cheese fresh or store bought is fine ● ¼ teaspoon black pepper
INSTRUCTIONS
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In a large saucepan over medium heat, whisk together the cream of chicken soup and chicken broth. Stirring often until it begins to simmer.
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Stir in the uncooked instant rice, parmesan cheese, and pepper. Cover the pan with a lid and remove from heat.
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Let it sit covered for 5-8 minutes or until the rice is tender and the liquid has absorbed. 4. Serve hot and enjoy!
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