There are many variations of this recipe out there. I increased the amount of rice and soup because that was always our favorite part of this recipe.
Ingredients
Smaller Batch
- 1 1/2 cups rice raw
- 2 cans cream of mushroom soup or 4-5 cups homemade soup
- 1 1/4 cups chicken broth
- Pork chops or chicken pieces
Larger Batch
- 2 1/4 cups rice raw
- 3 cans cream of mushroom soup or about 7 cups homemade soup
- 1 7/8 cups chicken broth
- Pork chops or chicken pieces
Servings: 9x13" pan
Instructions
- Put all ingredients, except meat into greased 9x13" pan. Lay meat on top of rice. Season meat as desired. Cover with foil. Bake at 350 for 1 1/2-2 hours. I like to take the foil off when it gets near the end, to brown the meat a little.
Recipe Notes
I make my own cream of mushroom soup because of food allergies, but also because it tastes much better!
If you are using jasmine rice, increase broth by 1/2 cup per cup of rice, so use 2 cups for the smaller batch or 3 cups for the larger batch.
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