Garlic and herb cream cheese adds subtle notes of flavor to this creamy rice soup. On a chilly day, it’s like having a bowlful of comfort.
—SHELISA TERRY HENDERSON, NV
START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS (2 1/4 QUARTS)
1 package (6.2 ounces) fast-cooking long grain and wild rice mix
2 cans (10 3/4 ounces each) condensed cream of chicken and mushroom soup, undiluted
3 cups 2% milk
2 packages (6 ounces each) ready-to-use grilled chicken breast strips
2 cups frozen California-blend vegetables, thawed and coarsely chopped
3/4 cup spreadable garlic and herb cream cheese
Prepare rice mix according to package directions using a Dutch oven. Stir in the remaining ingredients and heat through.