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Creamy Souper Rice

Creamy Souper Rice

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 771 mg
  • 31%

Based on a 2,000 calorie diet


  1. Mix soup and broth in saucepan. Heat to a boil.
  2. Stir in rice and cheese. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Serve with freshly ground black pepper and additional Parmesan cheese.
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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!

Justina Schneeweis

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.