Pork Chops & Rice Casserole


Pork Chops & Rice Casserole

Course Main Course, Main Dish
Cuisine American
Author Catherine’s Plates


  • 9 x 13 baking dish
  • non-stick cooking spray
  • large mixing bowl
  • measuring cups
  • measuring spoons
  • whisk, spatula,
  • small bowl


  • 2 (10.5) oz cans cream of soups (chicken, celery, or mushroom) mix any 2
  • 1 cup milk
  • 1/2 cup chicken broth or water
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 1/2 cups instant white rice
  • 1 cup mozzarella cheese, shredded
  • 1 cup cheddar cheese, shredded
  • 5 green onions, sliced
  • 6 boneless 1/2" thick pork chops
  • 1 cup French's fried onions


  • Preheat oven to 400 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
  • In a large mixing bowl whisk together soups, milk, broth, and seasonings. Scoop out 1/2 cup of the mixture and set a side.
  • To the remaining mixture in the large mixing bowl add the instant rice, 1/2 cup of mozzarella cheese, 1/2 cup cheddar cheese, and half of the sliced green onions. Stir well to combine.
  • Place rice mixture into prepared baking dish and spread evenly.
  • Place pork chops on top of the mixture in baking dish in a single layer. Spoon the saved "1/2 cup soup mixture" on top of each pork chop.
  • Place baking dish in preheated oven and back for 35 minutes. Remove from oven. Top with remaining 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese evenly.
  • Sprinkle the French's fried onions and the remaining green onions across the top. Bake 10 minutes or so until the cheese has melted and pork chops are cooked through. Let rest for a few minutes and enjoy.

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