6 center cut chops (medium thick)
5 c. cooked rice
Garlic season all
Campbells chicken mushroom or creamy chicken mushroom or golden mushroom soup (2 cans)
American cheese slices, 6 each
Oil or shortening (enough to brown chops)
1/2 c. water

Cook rice to equal about 5 to 6 cups. Set aside. Wash, trim excess fat, season both sides with garlic season all.

In skillet heat oil until hot, place seasoned chops in pan, brown on both sides. Set aside on plate lined with wax paper. Line 13 x 9 inch glass baking pan with rice. Spread 2 cans of Campbells soup over rice. (Can be the same two soups or mix them.) Cover with 1/2 cup water.

Place drained, browned chops on rice-soup mixture. Layer slightly if chops are large. Put one slice of cheese on each chop. Cover.

Bake in preheated oven at 350 degrees for about 20 minutes until cheese melts and soup slightly bubbles. Cheese will be slightly browned. Leave foil or cover on (use toothpicks to keep cover from touching cheese) for at least 10 minutes to further cooking after removal from oven. Serve hot. Serves 4 to 6.