Heat the soup and broth in a 2-quart saucepan over medium-high heat to a boil.Stir the rice and cheese in the saucepan. Cover the saucepan and remove from the heat. Let stand for 5 minutes. Season to taste. Serve with additional Parmesan cheese.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1.5 cups Swanson® Chicken Broth1.5 cups uncooked instant white rice1 tablespoon grated Parmesan cheese
Are you looking for a tasty vegetarian rec...
Each and every spoonful of this delicious...
This savory tart, with a golden puff pastr...
Onion, leeks and oregano add great flavor ...