1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
1 1/2 cups Swanson® Chicken Broth
1 1/2 cups uncooked instant white rice
1 tablespoon grated Parmesan cheese

Step 1

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

Step 2

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.