Pork Chops & Wild Rice Casserole Recipe Review

Pork chops are among my favorite meats for dinner.  They are almost always what I order when we eat out, even when we go to a steak house.  

At home, I have several ways I prepare pork chops.  Of course, we grill them and I fry breakfast chops.  I also have a pork chop casserole that I have been preparing for my family for over 30 years.  I found it in a cookbook I borrowed from a friend.  I returned the cookbook long ago, but I copied down this recipe, tweaked it slightly, and now it is a much loved recipe in our home.  I prepare it at least once a month.  It is easy to assemble and is ready to serve in about 90 minutes.

The original recipe called for bone-in pork chops.  I don't like having bones hiding in a casserole, so I use boneless pork chops.  

 

Pork Chop & Wild Rice Casserole Recipe
By Sylvestermouse on Review This Reviews

Ingredients 

• 6 boneless pork chops 
• 1 package (6 oz) long-grain and wild rice mix 
• 2 cups hot water   
• Approx. 1 teaspoon pepper 
• 1 can cream of celery soup 
•  ½ cup milk 
• 4 or 5 Tablespoon butter 

 

Instructions 

1.  Grease 13 x 9 x 2 casserole dish with butter 
2.  Combine rice, seasoning packet in rice, 2T melted butter, and hot water 
3.  Pour the mixture into the casserole dish (make sure rice is evenly spread across bottom) 
4.  Sprinkle pork chops with pepper. Lay the chops on rice mixture 
5.  Place a pat of butter on each chop 
6.  Cover and bake at 350° for 1 hour 
7.  Uncover casserole – in a small bowl, combine milk and cream of celery soup together and pour over casserole 
8.  Bake uncovered for 15 minutes 

Cooking Time Note:  The cooking time is based on thin or medium sized boneless pork chops.  Because oven temperatures can vary and because chop thickness affects cooking time, I recommend cutting into one of the chops to make sure it is fully cooked before you add the soup & milk mixture.

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Pork Chops & Wild Rice Casserole Recipe Written by:

© 2024 Cynthia Sylvestermouse
 

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Chicken Broccoli Casserole aka Chicken Divan Recipe Review

My aunt shared her Chicken Divan recipe with our family over 40 years ago and I have been making it ever since. Every member of our family will eat it (except the vegans), which is pretty miraculous. It is very rare to find a recipe that everyone likes. 

The original recipe called for frozen broccoli, however a few years back, I started making it with fresh broccoli, which the members of my household prefer. However, that does take a little more preparation time. Both frozen or fresh broccoli need to be cooked before the casserole is assembled, but fresh broccoli has to be washed and cut up into bite-size pieces. I usually just break the florets off the stems while rinsing the broccoli instead of cutting it up. 

After I wash it and separate the florets from the stems, I pour melted butter on the broccoli, add a little salt and pepper, then steam it for 8 minutes.  If I use less than 4 bunches of broccoli, I would adjust the steam time to 5 or 6 minutes, then taste test the broccoli before adding it to the casserole dish. 

I boil the chicken breasts in a large pot (5qt dutch oven) of water for 1 hr.  After it cools, I remove/discard the bones and skin.  Then I shred the chicken into bite-size pieces. 

*If you use fresh broccoli, you need 1 stick of butter to melt & pour over the broccoli before steaming

 

I used 4 bunches of Broccoli Crowns in the casserole shown

Chicken Broccoli Casserole Recipe
aka Chicken Divan Recipe 

Prep Time	Cook Time	Ready In	Yields
1 hr 30 min.	35 min.	2 hrs	6 - 8 servings

Ingredients

• 3 – 4 Chicken Breasts  (cooked – deboned -- shredded)
• 3 or 4 Bunches of Fresh Broccoli OR 20 oz. Frozen Chopped Broccoli (2 Boxes)
• 2 Cans Cream of Chicken Soup
• 2 Cups Shredded Cheddar Cheese (we prefer the Sargento brand)
• 1 teaspoon Lemon Juice
• ½ cup Mayonnaise


Directions 

• Cook Chicken Breasts  (see boiling chicken directions above)
  
• Steam Broccoli  (see steaming directions and time above)
  
• Line the bottom of the casserole dish with steamed broccoli 
• Cover the broccoli with cooked & shredded chicken 
• In a separate bowl, Mix chicken soup, mayonnaise, lemon juice & 1 ½ cups shredded cheddar cheese together 
• Spread the soup/mayonnaise/cheese mixture over the chicken 
• Cover with remaining ½ cup of shredded cheddar cheese 

 



You won't be able to see the chicken and broccoli once the soup mixture is spread across the entire top of casserole,
but I wanted you to see how densely packed each layer should be.




Ready to Bake






Bake on 350° (325 convection oven) for 35 minutes

 



Baked and Ready to Serve



 

 

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Chicken Broccoli Casserole aka Chicken Divan Recipe Review Written by:







© 2024 Cynthia Sylvestermouse
 

Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”

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