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Cream of Mushroom Rice

Cream of Mushroom Rice
  • prep time: 5 min
  • total time: 15 min
  • serves: 4 people
  • calories: 205 1 serving

Think of this Cream of Mushroom Rice recipe like a shortcut risotto- a creamy delicious rice dish that's done in 15 minutes!  It could not be easier- basically, you're making instant rice, but instead of water you use condensed cream of mushroom soup and chicken broth.  That simple step is what transforms the rice into a creamy risotto-style dish.  4 ingredients and 2 steps- that's all it takes to make this Cream of Mushroom Rice.  And you can easily change up the basic recipe by using another condensed cream soup- see the tip below for ideas!

Ingredients

cost per recipe: $2.70

  • 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

Instructions

  • Tips

    • Any of Campbell's® Condensed Cream Soups will work in this recipe: Cream of Chicken, Cream of Celery, even Cheddar 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.

Reviews

(13)
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  • Oldie but Goodie!

    jackal9
    October 4, 2017

    I have been using a variation of this recipe for 30+ years. Cream of mushroom soup, add a small can of mushrooms and I always use regular rice. Don't forget a pinch or two of salt as well. Cream of chicken made with chicken broth and extra chicken chunks is always a winner as well!!

  • Love Reading the Reviews

    Karalee P.
    June 12, 2020

    Some great add-ons and suggestions in the reviews. I discovered that Uncle Ben's original converted rice is a great sub for the more expensive risotto rices, and makes a decent risotto with the condensed cream of mushroom soup and anything else you want to throw in to your taste.... even a little white wine ... this is not your Italian Grandmother's risotto, but quite satisfactory. I've also successfully added some coconut milk or cream to this mix instead of the chicken broth.

  • Brown rice in a rice cooker

    Gary T.
    January 25, 2020

    I've loved souper rice since I was a kid. As an adult I eat organic brown rice, never buying Minute Rice. Can we get a version of this recipe that will work in my Zojirushi rice cooker?

  • Always Perfect

    Janice C.
    March 17, 2018

    My mother made this years ago, when I was a child, using Minute Rice - I always loved it. I have been making it for many years using regular long grain rice or long grain and wild rice. I usually bake it in the oven at 375F for about 45 minutes - a little longer for wild rice. Always comes out perfect!!

  • Simple and Tasty

    slye10001000
    January 11, 2016

    I used long grain rice (half the amount of minute rice) and added
    some peas with extra parmesan cheese at the end of cooking.
    It does take a little longer to cook the long grain rice. This is
    pretty good and doesn't require a lot of fuss.

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    Calories 205
    Total Fat 4 g
    Sat. Fat 0.9 g
    Trans Fat 0 g
    Cholesterol 1 mg
    Sodium 870 mg
    Total Carb 34 g
    Dietary Fiber 0 g
    Sugar 1 g
    Added Sugars 0 g
    Protein 4 g
    Vitamin D 0 %DV
    Calcium 3 %DV
    Iron 14 %DV
    Potassium 1 %DV
    Calories 181
    Total Fat 1 g
    Sat. Fat 0.6 g
    Trans Fat 0 g
    Cholesterol 1 mg
    Sodium 798 mg
    Total Carb 35 g
    Dietary Fiber 0 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 4 g
    Vitamin D 0 %DV
    Calcium 4 %DV
    Iron 14 %DV
    Potassium 1 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.