Quick Benefits
- Ready in under 15 minutes
- Only 5 pantry-friendly ingredients
- Perfect as a side dish or light meal
- One-pot convenience with minimal cleanup
- Creamy, comforting, and kid-friendly
Essential Ingredients
- 1 (10.75 oz) can cream of chicken soup – provides the creamy, savory base
- 1 1/2 cups chicken broth or stock – adds depth and thins the soup for cooking
- 1 1/2 cups uncooked instant rice – cooks quickly and soaks up all the flavor
- 1/4 cup grated Parmesan cheese – adds cheesy richness
- Pinch of black pepper – brings balance with a mild kick
Preparation Steps
- Warm the base: In a large saucepan, whisk together the cream of chicken soup and chicken broth. Heat over medium-high until it begins to simmer.
- Add dry ingredients: Stir in the uncooked instant rice, Parmesan cheese, and black pepper.
- Cover and rest: Remove the pan from heat, cover with a lid, and let it stand for 5–8 minutes.
- Fluff and serve: Once the rice is tender and most of the liquid absorbed, fluff gently with a fork and serve warm.
Health Benefits
- Protein boost from chicken broth and cheese
- Calcium from the Parmesan
- Easy digestibility with creamy textures
- Quick energy from rice carbohydrates
- Customizable nutrition with added veggies or lean protein
Serving Suggestions
- Serve hot in bowls as a standalone meal or as a creamy side dish.
- Pair with grilled chicken, baked fish, or roasted vegetables.
- Garnish with chopped parsley, extra Parmesan, or even a drizzle of olive oil.
- Add a green salad on the side for contrast and color.
Creative Variations
- Use shredded cheddar or Monterey Jack instead of Parmesan
- Mix in frozen peas, corn, or steamed broccoli
- Add shredded rotisserie chicken or cooked ground turkey for a protein-packed version
- Sprinkle in red pepper flakes for a mild spicy kick
- Stir in sautéed mushrooms for an earthy flavor boost
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove or in the microwave. Add a splash of broth or milk to restore creaminess.
- Not recommended for freezing, as the texture may change.
Pro Tips
- Use low-sodium broth if your soup or cheese is already salty.
- Let the rice rest fully covered so it soaks up all the liquid.
- For a richer version, stir in 1–2 tablespoons of cream or butter before serving.
- Double the recipe for potlucks or family meals—it’s a crowd-pleaser!
Frequently Asked Questions
Q: Can I use regular rice instead of instant rice?
A: This recipe is designed for instant rice. Regular rice will require longer cooking and more liquid.
Q: Can I substitute the cream of chicken soup?
A: Yes, cream of mushroom or cream of celery work well for a different flavor.
Q: Is it gluten-free?
A: Use a gluten-free cream of chicken soup and check the labels on your broth and rice.
Q: Can I make it vegetarian?
A: Absolutely! Use cream of mushroom soup and vegetable broth for a meat-free version.
Let me know if you’d like a printable recipe card or blog format!
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