Easy Parmesan Mushroom Rice

This original version recipe has been around for a very long time.  I enjoyed it very much, but felt it could have more flavor, so this is my take on it.  It is perfect when you need a quick and easy side dish for dinner.  It goes great with chicken, pork, or beef.  

1 can of cream of mushroom soup

1 can of cream of chicken soup

1 small can or jar of sliced mushrooms, drained

2 cups chicken broth (I use reduced sodium broth)

2 Tablespoons butter

1 teaspoon garlic powder (not salt)

a dash of pepper

2 cups instant rice

3 Tablespoons of freshly grated Parmesan cheese 

In a medium sauce pan with lid add the soups,  chicken broth, sliced mushrooms, butter, garlic powder and a dash of pepper Use a whisk to blend the soups into the liquid and heat over medium high heat stirring frequently until it comes to a boil.  Pour in instant rice and cheese and stir 2-3 times. Remove from heat and cover with lid.  Let stand for 5-8 minutes.  Serve and enjoy!  (You may want to top servings with parsley flakes and/or more cheese.