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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

352 calories; 14.4 g total fat; 56 mg cholesterol; 791 mg sodium. 29.3 g carbohydrates; 26.9 g protein; Full Nutrition

Reviews (120)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/08/2003
I've made a few changes to the recipe and everyone loves it! I use 1 box of Uncle Ben's wild rice with the seasonings, in place of the rice and chicken bouillon, and increase the water to 2 cups. You'll have to fight for the leftovers, if there are any. Read More
(138)

Most helpful critical review

Rating: 3 stars
08/25/2008
3 stars as is. The rice burnt a little being on the bottom of the pan. It was tasty overall but the long grain wild rice hurts your teeth when it isn't cooked! I will try again with pilaf and I'll mix the rice into the mushroom soup. Recipe called for 1 regular can of mushroom soup. I used a family sized can because we like the creamy texture it lends the rice. Good quick homemade comfort food - but like any recipe needs to be made again to perfect! Read More
(4)
153 Ratings
  • 5 star values: 78
  • 4 star values: 48
  • 3 star values: 15
  • 2 star values: 11
  • 1 star values: 1
Rating: 5 stars
10/08/2003
I've made a few changes to the recipe and everyone loves it! I use 1 box of Uncle Ben's wild rice with the seasonings, in place of the rice and chicken bouillon, and increase the water to 2 cups. You'll have to fight for the leftovers, if there are any. Read More
(138)
Rating: 5 stars
10/08/2003
I've made a few changes to the recipe and everyone loves it! I use 1 box of Uncle Ben's wild rice with the seasonings, in place of the rice and chicken bouillon, and increase the water to 2 cups. You'll have to fight for the leftovers, if there are any. Read More
(138)
Rating: 5 stars
09/05/2006
These are the best pork chops we've had in a while. I didn't use the chicken bouillon b/c I used the seasonings that came with the rice and mixed it with the water. I then poured a can of cream of mushroom soup over the rice and cooked it for 30 minutes before adding the chops since they were not very thick. I covered the chops with another can of soup and cooked them for an hour. They were soooooo tender and moist. Loved loved loved them!!!! Read More
(64)
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Rating: 4 stars
07/23/2003
We all enjoyed this one. However for future uses I am going to use a can of the pre-cooked wild rice and reduce the water used to 1 cup. My chops were done long before the rice was and rather than overcook the meat we ate it with the rice slightly undercooked. The canned rice will prevent this and the "sauce" was a tad too thin. I'm hoping that next time it will be much creamier. Overall great home-cooked meal. Read More
(55)
Rating: 5 stars
02/24/2007
My picky husband actually went back for seconds! Unfortunately none of the stores around here carry wild rice so I used a wild rice and long grain rice blend. I used fresh mushrooms that I sauteed with some minced garlic. I mixed the water soup mushrooms and the seasoning packet from the rice togather and let that sit while I browned the chops. I baked it covered for an hour and then uncovered for 30 minutes. The chops were fork tender and the rice was creamy. Read More
(39)
Rating: 4 stars
03/31/2003
Very easy to put together - minimal amount of time required and pretty good overall. The amount of water asked for in the recipe is excessive and I ended up with a soup with pork chops on top. If I make it again I will definitely use only about 1 C of water or less. Read More
(31)
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Rating: 5 stars
01/21/2004
I scaled this down slightly to serve two using th4e full amount of mushrooms soup and bouillion one cup of water and six ounces of rice. Cooked for an hour and a half the consistency was perfect. This was incredibly easy and yet would be great for company. My Minnesota native husband loved it. Read More
(30)
Rating: 5 stars
09/18/2006
This was a great dish. Very easy. I made a few changes. I used Garlic salt when salting the pork chops and black pepper. I only had Uncle Ben's Chicken flavored rice in the house so I used that instead of the wild rice. I still used the chicken bouillon b/c I was afraid it would be too bland. It wasn't bland at all. I didn't think it was too salty but some might think it is. I added about 3/4 bag of frozen green beans over the canned mushrooms for color. I also used a half can of cream of chicken and mushroom soup as well as the 10.75oz. can of cr.mushroom soup. I added about 1/4c water to the soups before I poured it over the pork chops. I baked it at 350 degrees for about 1hr 45min and it turned out perfectly. My husband really enjoyed it. I'll probably be making this dish a lot. It's a really easy recipe for the working mother/wife. It reheats well also! Read More
(21)
Rating: 4 stars
01/18/2007
I've always had a rough time making pork chops. Tonight I figured out why. I had 3 chops that were thick cut and 3 that were thin. The thick were dry and not very good but the thin cut chops turned out great! So...I recommend buying thin cut pork chops for the best results. Read More
(20)
Rating: 5 stars
07/17/2006
I just recently made these and my family LOVED them! I did make a few changes. Instead of chicken bouillon, I used the seasoning to the wild rice (Uncle Ben's), I used butterfly chops and Campbell's Healthy Request Soup (low sodium). I baked them at 325 for 1 1/2 hours. Perfect - the meat was so tender! I almost think that 2 cans of soup would be ok - this will give the rice a creamier texture. Read More
(18)
Rating: 3 stars
08/25/2008
3 stars as is. The rice burnt a little being on the bottom of the pan. It was tasty overall but the long grain wild rice hurts your teeth when it isn't cooked! I will try again with pilaf and I'll mix the rice into the mushroom soup. Recipe called for 1 regular can of mushroom soup. I used a family sized can because we like the creamy texture it lends the rice. Good quick homemade comfort food - but like any recipe needs to be made again to perfect! Read More
(4)