This is a very good recipe that I got from my home state, Minnesota. Every summer when we come and visit, we are sure to buy wild rice for this casserole.
Preparation Time
20 mins
Cooking Time
2 hr
Total Time
2 hr 20 mins
Calories
352 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish.
Step 3
Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.
Ingredients
1 ½ cups water
salt and pepper to taste
1 (10.75 ounce) can condensed cream of mushroom soup
