I've told you how much I love to cook with Campbell's Soups right? It's a staple in my pantry and one of the easiest ways I know to throw a dinner together in under five minutes! The other night I was a little exhausted. Work had gone long and the family was hungry. So out came the Campbell's Cream of Celery Soup and Cream of Chicken Soup, a package of pork chops from our show piggy from last year, two cups of rice, water, spices, and a stick of margarine! With a side of green beans and garlic toast...dinner was served in an hour while I caught up my youngest daughter on her homework.
Below is the recipe...it's just my variation. You can use most soups and make a meal as good as this one yourself...so give it a try.
Golden Pork Chops and Rice Casserole
4 pork chops
1 can Campbell's Cream of Celery Soup
1 can Campbell's Cream of Chicken Soup
2 cups rice (I prefer Uncle Ben's Rice - not Minute Rice)
4 -5 cups water
salt and pepper to taste
1 stick of margarine cut in 1 tsp. squares
Preheat oven to 400 degrees and spray a 9 x 13 inch Pyrex dish with Pam spray or coat in margarine. Add soups, seasonings, water and whisk. Sprinkle rice over mixture evenly. Add pork chops. Place margarine over pork chops. Cook uncovered for 1 hour or until dish is slightly browned on top and meat is done.