If you don’t mind using canned soup (and I sure don’t!) this is quick easy and very tasty! I have also made this using small cooked meatballs instead of the cooked sausage meat and let them simmer in the soup, both are great!
Since the dry packaged rice mix has lots of sodium I recommend using low-sodium condensed soup and use only half a package of the dry rice mix or your soup will be to thick, the soup thickens after sitting
I keep cooked bulk sausage in my freezer to have ready for recipes (such as this one!)
1 (10-3/4 ounce) can condensed low-sodium cream of mushroom soup, undiluted
1 (10-3/4 ounce) can condensed low sodium cream of chicken soup, undiluted
2 cans half and half cream or full-fat milk (use the cans from the soup)
cooked crumbed sausage meat (use as much as you like)
1 teaspoon garlic powder
1/2 (133 gram) package Knorr Side Kicks (Harvet Chicken flavor)
1/2 teaspoon fresh ground black pepper, or to taste
1/4 cup freshly grated Parmesan cheese, or to taste
In a medium saucepan whisk both soups with the half and half cream until smooth and combined; add in garlic powder, cooked sausage, half a package of the dry rice mix and black pepper; bring to a boil over medium heat, stirring constantly.
Reduce heat to low, cover and simmer for about 25 minutes, stirring occasionally.
Mix in Parmesan cheese at the end and more pepper if needed.
You will also find this recipe on Recipezazz.com