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In a large saucepan, whisk together the cream of chicken soup and chicken broth and heat over medium-high heat, stirring often, until it begins to simmer.
Stir in the uncooked instant rice, Parmesan cheese, and pepper. Cover the pan with a lid and remove from heat.
Let the pan stand covered for 5-8 minutes, until rice is tender and most of the liquid is absorbed. Serve hot.