Recipe by Campbell's Kitchen
"Instant rice is cooked to perfection in a creamy sauce featuring Campbell's® Condensed Cream of Mushroom Soup, Swanson® Chicken Broth and Parmesan cheese."
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1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 1/2 cups
Swanson® Natural Goodness™ Chicken Broth
1 1/2 cups
uncooked instant white rice
grated Parmesan cheese
Freshly ground black pepper
This is a good basic side dish recipe for any kind of roast meat. I've used Golden Mushroom soup in place of the regular Cream of Mushroom when I've served oven baked pork chops. Cream of Broccoli soup subbed for the Cream of Mushroom is very tasty along side Baked Halibut and I also switch out the regular chicken broth for Swanson's Chicken Broth with Lemon. Still not creamy enough? Try stirring in a spoonful of sour cream. Thanks for sharing this wonderful recipe.
Use 2 cups of rice for better consistency!
Definitely needs extra liquid added. I was hoping it would be creamy, as the name suggests. It actually came out like regular rice, but with lots of yummy flavor. I'm still figuring the best alterations to make, but the basic idea is very good and tasty.
Perfect side. I didn't have instant rice the second time I made it, so I used long grain white and I did 1 1/2 water to 1/2 cup of rice and cooked it normally then added the soup, cheese and 1/2 can of broth, stirred it in and cooked it until hot. Both ways are great.
My favorite go to rice!!! Make at least once a week!!! Only change is 2 cups of rice!!! Always excellent!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Souper Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 39
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