In a large saucepan, whisk together the cream of chicken soup and chicken broth. Heat over medium-high heat, stirring often, until the mixture begins to simmer.
Stir in the uncooked instant rice, grated Parmesan cheese, and black pepper.
Cover the saucepan with a lid and remove it from the heat.
Let the pan stand covered for 5-8 minutes, allowing the rice to absorb the liquid and become tender.
Once the rice is cooked and most of the liquid is absorbed, stir the mixture gently. Serve hot and enjoy the creamy goodness!