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2 cups Riceland Extra Long Grain Rice
1 Tbsp. margarine
1 clove garlic, minced
1 can (10.75 oz.) cream of chicken soup
1 cup milk
1/4 cup grated Parmesan cheese
1-1/2 cups cooked chicken, cut into strips
1/4 cup chopped parsley
Prepare rice according to package directions. In skillet, melt margarine and add garlic; saute 1 minute. Stir in soup, milk and cheese. Heat to a boil; add chicken. Cook over low heat 5 minutes, stirring often. Toss with cooked rice; garnish with fresh parsley.
Serves 4
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