Pork Chops and Rice

I prepared this dish in my apple ceramic baker. The lid has to be soaked for 30 minutes before baking. It keeps everything moist. The instructions included with the ceramic barker included a recipe for pork chops. The original recipe called for cream of mushroom soup, which I exchanged for cream of chicken.

3-4 large pork chops
1 1/2 cup parboiled rice
1 can cream of chicken soup
1 cup milk
1/2 onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon tarragon

Make an even layer of rice in the bottom of the baker. Place pork chops on top. In mixing bowl, combine soup mix and milk. Add onions, salt, pepper, garlic powder, and tarragon. Pour mix over pork chops and rice. Cover with pre-soaked lid for one hour at 350 degrees.

Nom Nom!

Chicken Tremendous

1 package onion soup mix
3/4 cup uncooked rice
salt to taste pepper to taste
1 cup cream of chicken soup mix diluted with water
4 chicken breasts

Mix first four ingredients. Pour into greased casserole dish. Arrange chicken over rice. Bake at 350* for 60 minutes. Add liquid as needed.

Chicken Enchiladas

Chicken Enchiladas

1 1/2 lb. Chicken, cooked
2 cans Cream of Chicken soup
8 ounces Sour Cream
1 small can green chilies
3/4 lb. Cheddar cheese, shredded
3/4 lb. Jack cheese, shredded
8 flour tortillas

Mix soup, sour cream, chilies and 1/2 of the cheeses. Divide this mixture in half and add chicken to one half. Fill tortillas with the chicken mixture. Spread bottom of pan with chicken-less mixture. Lay enchiladas in pan. Pour remaining mix over enchiladas, sprinkle with remaining cheeses. Bake for 20 to 30 minutes at 350* uncovered.