Chicken Lickin' Good Pork Chops

6 to 8 lean 1 inch thick pork chops
1/2 c. flour
1 tsp. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 tbsp. oil
1 (10 oz.) can chicken with rice soup

Mix flour, salt, dry mustard and garlic powder. Coat pork chops. Brown chops in oil in large skillet. Place browned pork chops in crockpot. Add can of soup. Cover and cook on low 6 to 8 hours. (High 3 1/2 hours). Serve over rice or noodles.

Pork Chop Onion Rice Bake

6 pork chops
2 Tbs. shortening
1 cup uncooked rice
1 envelope onion soup mix (like Liptons)
1 (4 oz) can sliced mushrooms
hot water

Brown chops in shortening. Spread rice in bottom of a baking dish (9x13). Reserve 1 Tbs. of seasoning from onion soup mix. Sprinkle remaining seasoning over the rice. Drain mushrooms, reserve liquid. Distribute mushrooms over the rice. Add hot water to reserved mushroom liquid to equal 3 cups. Pour over rice. Arrange pork chops on top of rice mixture. Sprinkle chops with reserved seasoning. Cover tightly with foil and bake at 350 for 45 minutes to one hour. Remove foil and bake 10 minutes longer or until excess liquid evaporates.

This is a recipe I got from my grandma years ago. The pork chops are very tender!

Penny Casserole

My boys love this casserole. It's from Taste of Home

Here's the link: Penny Casserole

My substitutions: I use frozen shredded hashbrowns (thawed) in place of the red potatoes. (Equivalent amount)

I also use frozen petite peas.

Chicken Broccoli Casserole (Chicken Divan)

4 chicken breast halves
1 16 oz pkg. frozen broccoli (I use chopped broccoli)
1 cup shredded cheese
6 cups cooked rice
2 cans cream of chicken soup
1 cup mayonnaise
2 tsp. lemon juice
1 tsp. curry powder

Place chicken breasts in a pan, cover with water. Bring to a boil and simmer for 30 minutes, or until cooked through. Cool and shred or cut into small pieces.
Cook broccoli according to package directions, until crisp-tender.
Place rice in bottom of 9x13 pan.
Top with chicken pieces, then broccoli.
Mix together soup, mayonnaise, lemon juice and curry powder. Pour over top of broccoli.
Sprinkle with grated cheese.
Cover with foil and bake at 350 for 45 minutes, or until bubbling hot.
(This makes a big pan full! I use a pyrex baking dish that is slightly larger than 9x13).
Serves 8-10

Chicken & Stuffing Bake

4-5 cups cooked, diced chicken
1 can cream of chicken soup
1 cup sour cream
2 boxes Stove Top stuffing mix (or other, similar mix)

Make stuffing according to package directions.
Spread 1/2 of stuffing in a 9x13 pan.
Stir soup, sour cream and chicken together, spread over stuffing.
Cover with remaining 1/2 of stuffing.
Cover with foil and bake at 350 for 30 minutes


Cheesy Garlic Chicken

4 boneless, skinless chicken breasts
1 medium tomato, coarsely chopped
1 envelope herb garlic soup mix
1/3 C water
1 T olive oil
1 C shredded mozzarella cheese (about 4 oz)
1 T grated parmesan cheese

  1. Preheat oven to 400*
  2. In 13x9-inch baking dish, arrange chicken, top with tomato.
  3. Combine soup mix, water and oil and pour over chicken.
  4. Bake uncovered 20 minutes.
  5. Top with cheeses and bake 5 minutes longer (or until cheese is melty)

Homemade Chicken Stock

3 Pounds Chicken - wings, backs, necks and giblets
2 onions, peeled and quartered
2 carrots, peeled and chopped
2 bay leaves
10 parsley stems
1/2 t black peppercorns
1/2 t dried thyme
16 C water (gallon)

  1. Put all ingredients EXCEPT THYME into a large stockpot.
  2. Bring to boil and skim the foam that collects on top.
  3. Stir in thyme.
  4. Reduce heat to low.
  5. Cover and let simmer, skimming occasionally, for 2-3 hours.
  6. Strain stock into large container, discarding solids.

If stock is not going to be used immediately, cool to lukewarm before refrigerating. Remove to refrigerator. Once cold, remove fat from the surface. Stock can now be frozen up to 2 months.

Tony Roma's Baked Potato Soup

2 Medium potatoes (about 2 C chopped)
3 T butter
1 C diced white onion
2 T flour
4 C chicken stock
2 C water
1/4 C cornstarch
1-1/2 C instant mashed potatoes
s&p to taste
1/2 t basil
1/8 t thyme
1 C half and half (get the fat free ultra-pasteurized)

  1. Bake potatoes in oven or microwave. Let cool.
  2. As potatoes cool, melt butter and saute onion until light brown. Add flour and stir to make a roux.
  3. Add stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.
  4. Cut potatoes in half lengthwise and scoop out contents with large spoon. Discard skin (or you can cut some of it up and put it in the soup - it's up to you). Chop baked potato into 1/2" bits and add to soup.
  5. Add half and half and bring soup back to a boil. Reduce heat and simmer for 15 minutes until thick.

This soup is DELICIOUS and really simple.

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