Chicken and Rice Casserole

2 tablespoons unsalted butter
2 cloves garlic, finely chopped
4 scallions, sliced
2 cups broccoli florets
2 cups shredded rotisserie chicken (skin removed)  (roasted my own chicken)
1 cup medium-grain white rice
1 plum tomato, chopped
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
1/4 cup sour cream
1 cup diced dill havarti cheese (about 4 ounces)
1/4 cup grated parmesan cheese (about 1 ounce)

Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.

Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.

Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

(some of the rice stayed uncooked so next time I'm going to put the rice in first, mix the broccoli, tomato, and chicken together in a separate bowl, put them on top of the rice, add the salt and pepper to the sour cream/soup mixture then pour it over everything - follow the rest of the directions as is.)

Old West Pork Chops

6 pork chops ( 3/4-inch thick)  (2)
3 tablespoons vegetable oil (1 1/2T)
1 large onion, cut into 6 slices  (a large slice for each chop)
2 teaspoons chili powder
1 green pepper, chopped (or 1/2 of a green pepper & 1/2 of a red pepper)
1 cup uncooked rice
8 ounces tomato sauce
1 1/4 cups water
2 teaspoons salt (1t salt free Forward, 1t regular salt)
Mural of Flavor to taste
Arizona Dreaming to taste
California Pepper to taste

Season chops on both sides with Arizona Dreaming and California Pepper
Brown chops well on both sides in oil in a skillet; remove.
Brown onion slices on both sides in same pan; remove.
Stir in chili powder and cook 2 minutes; add rice tomato sauce, water, 2t of salt mix, and Mural of Flavor to taste; heat to boiling.

Pour into a shallow 8-cup baking dish; (leave all ingredients in skillet) arrange browned pork chops over rice and place an onion slice on each chop; cover dish. (cover skillet)

Bake at 375F for 1 hour or until liquid is absorbed.

Original Recipe from: food.com