Cheesy Chops And Peppers Casserole Food

PORK CHOP AND CHEESY RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
• Stir chicken broth, rice, cream of chicken soup, and water together with a whisk in the prepared casserole dish until smooth; add Cheddar cheese, season with salt and pepper, and stir.
• Lie pork chops into the rice mixture in a single layer; season with more black pepper.
• Bake in preheated oven until rice in the middle of the dish is tender and pork chops are golden brown, about 80 minutes.

CHEESY CHOPS AND PEPPERS CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Lightly grease 13 x 9 baking dish.
• Prepare rice a roni to package directions, when rice is tender spread rice in an even layer in bottom of baking dish.
• Combine cumin, cayenne, chili powder, garlic powder, salt and pepper in a small bowl and mix well.
• Sprinkle seasoning on both sides of pork chops.
• Brown pork chops in 1 tbsp olive oil skillet over medium heat until just lightly browned on both sides and then place chops on rice in dish.
• Slice bell peppers and onion into rings and saute in 1-2 tbsp olive oil in skillet over medium heat 5-10 minutes until tender.
• Place sauted onion and peppers over pork chops.
• Top dish with grated pepper jack cheese.
• Bake uncovered 30 minutes until pork chops are cooked through and cheese is browned and bubbly.

CHEESY CHOPS AND POTATOES (CROCK POT)

Steps:

• Trim excess fat from chops.
• In a small bowl, mix Italian seasoning, garlic powder, salt and pepper.
• Sprinkle half of the herb mixture onto chops and rub inches
• In a large skillet over med-high heat, brown both sides of the chops in hot oil; set aside.
• Reduce heat to low.
• Pour off excess drippings from skillet.
• Add soups and water, stirring to loosen browned bits on bottom of skillet; set aside.
• Meanwhile peel potatoes.
• Slice into a large bowl.
• Add onion and remaining herb mixture, tossing to coat well.
• Spread on bottom of crock pot.
• Cover with pork chops.
• Evenly pour soup mixture over potatoes.
• Cook on low 8 - 9 hours.

CHEESY CHICKEN AND CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• While rice is cooking, heat olive oil in a skillet over medium-high heat. Cook chicken pieces in the hot oil until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
• At the same time, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until halfway tender but still crunchy, 2 to 4 minutes.
• Mix chicken, rice, corn, mild Cheddar cheese dip, cream of mushroom soup, chives, and bacon bits together in a medium to large bowl. Transfer mixture to a 2-quart casserole dish. Top with shredded Cheddar cheese.
• Bake in the preheated oven until cheese is melted, 30 to 40 minutes.
• Preheat the oven's broiler.
• Broil casserole until cheese has a golden look, about 2 minutes more. Let casserole cool for about 5 minutes before serving hot.

CHEESY CHOPS & CHIPS

Steps:

• Heat oven to 230C/fan 210C/gas 8. In a large bowl toss the potatoes, onion, liquid and oil together. Season if you like. Tip the onion and potatoes into a large sauté pan and bake for 20-30 mins until the potatoes start to brown. Lay the chops on the potatoes and cook for 10 mins more.
• While the potatoes are cooking, mix the cheese, mustard and milk together. When the chops have had 10 mins, spread the cheese mixture over them and switch the oven over to grill. Place the pan under the grill and cook for about 5 mins until the cheese is bubbling and the potatoes are golden and crispy. Serve straight from the pan.