Ingredients

  • 1 can (10 ½ ounces) Campbell’s® Condensed Cream of Mushroom Soup

  • 1½ cups Swanson Chicken Broth

  • 1½ cups uncooked instant white rice

  • 1 tablespoon grated Parmesan cheese

Method

  • Heat the soup and broth in a 2-quart saucepan over medium-high heat to a boil.

  • Stir in the rice and cheese. Cover the saucepan and remove from the heat.  Let stand for 5 minutes.  Season to taste with salt and pepper.  Serve with additional Parmesan cheese, if desired.