Pork Chop & Rice Casserole

• 6 boneless pork chops
• salt & pepper
• 1 (6 ounce) box white and wild rice mix, such as Uncle Bens
• 1 (8 ounce) can mushrooms or 8 ounces fresh sliced mushrooms
• 1 tablespoon chicken bouillon granule
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1 1/2 cups water
• 1 - 1 1/2 teaspoon seasoning, from packet in rice mix

1. Heat oven to 350 degrees.
2. In a skillet with a small amount of oil, brown the chops seasoned with salt& pepper.
3. Spray a 9x13 baking dish with non-stick spray, or coat lightly with oil and sprinkle the rice evenly over the bottom of the dish.
4. Sprinkle the boullion granules and the seasoning mix from the packet over rice.
5. Top rice with mushrooms and greenbeans, if desired, followed by browned chops.
6. Add water and spoon undiluted soup over all.
7. Cover with aluminum foil and bake for 1 - 1 1/2 hours untill rice and chops are tender.

pork chops, salt, white, mushrooms, chicken bouillon granule, condensed cream, water, seasoning

Taken from www.food.com/recipe/pork-chop-rice-casserole-252965 (may not work)