Porkchops & Rice Casserole
Porkchops & Rice Casserole
This is a great quick-and-easy meal.
Print Recipe
Ingredients
- 2 10.5 oz cans cream of chicken soup (or make homemade – see note *special diet – verify it is gluten free)
- 1 pkg French Onion Soup Powder mix (or make homemade – see note)
- 4 porkchops
- ¾ cup long grain white rice (uncooked)
- 1 ⅛ cups water
- 1 cup shredded cheddar cheese (more or less for optional topping)
Instructions:
- If making homemade cream of chicken soup and French onion soup mix, prepare them and set them aside.
- Preheat the oven to 325°. Grease an 8×8 baking dish.
- Place the pork chops in the pan and sprinkle the French onion soup mix over them.
- Pour the uncooked rice evenly around the porkchops.
- Pour the cream of chicken soup and the water over the porkchops and cover tightly with foil.
- Bake for 1 1/2-2 hours. *See note about baking time.
- Optional addition: Remove the cover for the last 10 minutes and sprinkle the cheese over the top of the chicken.
Notes:
This is my Homemade Cream of Chicken soup recipe.
This is my Homemade French Onion Soup Mix recipe.
Baking Time: If you are only cooking 4 pork chops, this may only take 1 1/4-1 1/2 hours. However, plan on at least 2 hours, maybe more, if you are doubling or tripling the recipe.
Also, if you are baking straight from the fridge, add on baking time. Make Ahead: You can easily make this up ahead of time and refrigerate it. You could freeze it too, but put it in the fridge the night before so the porkchops are thawed before you bake it.
Also, if you are baking straight from the fridge, add on baking time. Make Ahead: You can easily make this up ahead of time and refrigerate it. You could freeze it too, but put it in the fridge the night before so the porkchops are thawed before you bake it.
Diet: Gluten Free, Egg Free
These are really good. Only note: if you’re making these for a crowd, several won’t take a whole pork chop.