What I love about this is the adaptability – you can use chicken breast, chicken thighs, pork chops, all-meat pork ribs or all-meat beef ribs. Changing to one of the flavored dried onion soups adds variety, too. The recipe is adaptable and the results are great. Fix a salad with this and the meal is complete.
1 ½ cups of Uncle Ben’s rice
1 package Lipton’s Dried Onion Soup
1 can Campbell’s Cream of Chicken and Mushroom soup
1 ½ cups water
About a pound of your choice of meat: chicken breast or thighs, pork chops, all-meat pork ribs, all-meat beef ribs.
Preheat oven to 350 (or set for delayed baking.) Grease your casserole dish with a thin layer of butter. Spread the rice evenly on the bottom of the dish. Mix the soups and water together. Place the meat on top of the rice, then pour the soup mixture over – making certain that all of the meat is covered. Uncovered meat will dry out. Cover the casserole and place in the oven for 1 ½ hours.