The fact that you’re leaving it alone and not peeking at it means that all that flavor and moisture stays in the dish, so dry protein is never ever even a possibility. It cooks for a good long while, but the oven does all the work – the rice becomes tender in all that flavorful, creamy liquid and the pork chops basically braise in it so they’re nice and moist. Cook on low for 6 to 8 hours or cook on high for 4 to 6 hours. Nestle country style ribs into soup and rice mixture in a single layer. Coat crock pot well with non-stick cooking spray or use a liner. A generous seasoning of the meat really helps things along here, and while regular old salt and pepper work fine, a seasoned pepper blend is extra nice.Īll that’s left to do is cover the dish tightly with foil and pop it into the oven. Mix all ingredients except pork together in a separate bowl. You’re just mixing the rice with those two soups, the onion packet, and some broth or water and then nestling the pork chops on top of that base. Ingredients 1 (6 oz.) package Uncle Bens long grain wild rice 1 (10.25 oz.) can cream of mushroom soup 1 (10.25 oz.) can cream of celery soup 1 1/2 cans. (And it doesn’t take any extra work on your part.) While the two varieties of canned soup transform the rice into a creamy and tender base, the onion mix adds more of a savory depth. Like the original, this still uses a handful of ‘kitchen shortcut’ ingredients for a flavorful dinner that’s easy on the cook, we’ve just added in one more thing – a packet of onion soup mix. (So, basically the holy grail of recipes.) With such an easy preparation method and equally great flavor, we figured it was high time we took that same technique and tried it with a different protein, so now we have No-Peek Pork Chops too! We’ve added one more ingredient to bump up the flavor even more, but it’s still an effortless and super tasty one-dish dinner that you and your family will love. Just be sure it’s in an air-tight container.Our No-Peek Chicken was a fast favorite and it’s easy to see why – it’s a comforting and delicious dinner solution that requires just a handful of ingredients and virtually no effort from the cook. You can store this no-peek chicken rice casserole for 3-4 days in the fridge. How to Store Your Chicken and Rice Casserole Add 1 to 2 cups of shredded cheddar cheese on top. Cheese makes everything better! If you’d like to make this a cheesy casserole, take the aluminum foil off during the last 5 minutes.Use thinner chicken slices if in a rush.You can even mix wild rice and white rice. Lower the salt with reduced sodium soup. Bake the chicken for 1 hour and 45 minutes to 2 hours. Sprinkle the onion soup mix over the top and cover with foil. Put the rice mixture into a 9×13 dish and then place the chicken on top. Or simply double up on the cream of celery. All you have to do is heat your oven to 350 degrees then combine all of the ingredients EXCEPT the chicken and onion soup mix. Try cream of chicken soup instead of cream of mushroom.
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