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6 pork chops
2 cans cream of chicken soup
1 1/2 c. rice, cooked
2 1/4 c. boiling water
1 1/2 tsp. salt

Cook rice in boiling water and salt for 15 minutes (use
double boiler). Add 1 can of soup to rice and put in rectangle
cake pan (9 x 12 x 2-inch).
Flour, season and brown chops. Arrange chops on rice.
Pour other can of soup in pan where chops were browned. Stir
and pour over chops. Bake 1 1/2 hours at 350 degrees. Cover with
foil until last 1/2 hour.

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