Creamy Soup with Chicken: Chicken Broth, Cooked White Chicken Meat (White Chicken Meat, Water, Modified Food Starch, Soy Protein Isolate, Salt, Sodium Phosphate), Modified Corn Starch, Soybean Oil, Soy Protein Concentrate, Butter, Sugar, Sodium Phosphate, Salt, DATEM, Rice: Enriched Rice (Rice, Iron, Niacin, Thiamin Mononitrate, Folic Acid), Seasoning Blend: Salt, Broccoli (Dried), Corn, Starch, Ricotta Cheese (Dried) (Whey, Milkfat, Lactic Acid, Salt), Partially Hydrogenated Soybean Oil, Monosodium Glutamate, Corn Syrup (Dried), Sodium Phosphate, Maltodextrin, Sugar, Natural and Artificial Flavor, Monoglycerides, Parsley Flakes, Citric Acid, Yeast Extract, Whey, Sodium Caseinate, Color (Yellow Lakes 5 & 6, Yellows 5 & 6), Disodium Inosinate, Disodium Guanylate, Cheddar Cheese (Dried) (Milk, Cheese Cultures, Salt, Enzymes) Mustard.
Try it in your microwave. Pour can of soup into 2-quart microwavable casserole dish. Stir in entire packet of seasoning until well blended. Stir in 1-1/4 cups hot water, 1 cup milk and uncooked rice. Microwave uncovered on High 12 minutes; stir. Microwave 10 to 15 minutes longer, stirring every 5 minutes, until rice is tender (sauce will thicken as it stands). Caution: Dish will be hot. Refrigerate leftovers. High Altitude Microwave (3500-6500 ft): use 1-3/4 cups boiling water and 1 cup milk. Increase second microwave time to 15-20 min. Oven: you will need 3/4 cup hot water, 3/4 cup milk, foil. Heat oven to 450 degrees F. Pour can of soup into ungreased 8-inch square glass baking dish (you can also use 8-inch square dark or nonstick pan or 2-quart oval baking dish. Shiny metal pan and round dish are not recommended). Stir in entire packet of seasoning until well blended. Stir in 3/4 cup hot water, 3/4 cup milk and uncooked rice. Cover dish with foil. Bake 35 to 40 minutes or until rice is tender. Remove from oven; carefully remove foil. Stir; let stand uncovered 5 minutes (sauce will thicken as it stands). Refrigerate leftovers. High Altitude Oven (3500-6500 ft): increase hot water to 1-1/4 cups and bake time to 40-45 mins. Stove-Top: you will need 1 cup hot water, 1 cup milk. Pour can of soup into 10-inch skillet. Stir in entire packet of seasoning until well blended. Stir in 1 cup hot water, 1 cup milk and uncooked rice. Heat to boiling, stirring occasionally. Reduce heat. Cover; simmer about 20 minutes, stirring occasionally, until rice is tender. Remove from heat; uncover (sauce will thicken as it stands). Refrigerate leftovers. High Altitude Stove-Top (3500-6500 ft): increase hot water to 1-1/4 cups. Two-Box Oven: make as directed on back for oven directions - except use 13x9-inch glass baking dish, (you can also use 13x9-inch dark or nonstick pan. Shiny metal pan is not recommended) 1-1/2 cups hot water and 1-1/2 cups milk; bake 40 to 45 minutes. High Altitude Two-Box Oven (3500-6500 ft): increase hot water to 1-3/4 cups.
Serving size (in container): 0.25 pkg (4)
less than 1g
less than 1g
Contains milk, soy. May contain egg and wheat ingredients.