Chicken and Rice Soup
1 can cream of mushroom
1 can cream of chicken
1 can cream of celery
3 chicken breasts, cooked (I shredded mine in my stand mixer, but you can cube it, too)
2 cups milk
8 oz. Velveeta
2 packages of chicken-flavored Knor Rice Sides (I actually used the Hy-Vee brand -- they're the same, but cheaper)
Start cooking the rice according to the directions (only takes 7 minutes)
Cook the chicken breasts and cube or shred, set aside.
Combine the soups, milk, and velveeta in a medium soup pot. Stir occasionally until the mixture is hot and the Velveeta is melted.
Add the chicken and rice to the soup mixture. Stir until blended.
This couldn't have turned out better. I didn't even need to add any seasonings. The best part is that it was hot and ready in less than 15 minutes!