Souped-Up Pork Chops or Chicken

Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

If you want to make this with chicken, use breast or boneless thighs. You can use another flavor of soup.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Season the flour, put in a plastic bag, add pork chops and coat with the flour Melt half of the butter in a frying pan and brown the chops take them out of the pan and keep warm.
  3. Add the rest of the butter to the frying pan, then fry onions and garlic for a few minutes, add the mushrooms, celery and fry another minute until you see the mushrooms releasing their juices.
  4. Now add the soup, stir and add the milk mixing everything well.
  5. Put a bit of this mixture in an ovenproof dish, then the chops and top with the rest of the soup, sprinkle the cheese over it.
  6. Cover the dish with aluminum foil and bake for 30 to 40 minutes, depending on the thickness of the meat.
  7. Serve with chopped parsley sprinkled over it.


Most Helpful

This is to DIE for! I used boneless skinless chicken breast strips and served it over rice cooked in chicken broth. I went to put the cheese on top only to find someone ate most of it, I had enough for only half. So I tried seasoned buttered bread crumbs on the other half placed on the casserole the last 10 minutes. I couldn't decide which half I liked best. This is most definitely going to be served often here! Thanks Annelies for the scrumptious recipe!

Michelle S. February 23, 2003

This is wonderful, and easy to prepare. I used turkey tenderloins, but remained true to the recipe, and it turned out great! Not a bit left after dinner. I served it with rice(soaks up the juices - yum!) and some frozen sweet corn. A great meal. Thanks - I will be making this again.

HEP MEP February 11, 2003

Thanks for a Souper-Delicious supper tonight, Pets! : ) I prepared as directed only using a small onion and one clove garlic. The pork was nicely tender and flavorful! I served with buttered noodles and everyone enjoyed their meal so much! Thanks for sharing!!

Bev June 02, 2003

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