French Broccoli Rice Soup
|Canned cream of mushroom soup||10 3⁄4 Ounce (1 Can, Healthy Request)|
|Evaporated skim milk||12 Fluid Ounce (1 1/2 Cups, 1 Can, Carnation)|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Shredded reduced fat cheddar cheese||3⁄4 Cup (12 tbs) (Kraft)|
|Uncooked instant rice||1⁄3 Cup (5.33 tbs)|
|Shredded carrots||1⁄2 Cup (8 tbs)|
|Diced onion||1⁄2 Cup (8 tbs)|
|Frozen cut broccoli||2 Cup (32 tbs), thawed|
|Dried parsley flakes||1 Teaspoon|
Spray a slow cooker container with butter-flavored cooking spray.
In prepared container, combine mushroom soup, evaporated skim milk, water, and Cheddar cheese.
Stir in uncooked rice, carrots, onion, broccoli, and parsley flakes.
Cover and cook on LOW for 3 to 4 hours.
Mix well before serving.