1/2 tsp seasoned salt
1 Tbsp vegetable oil
2 cups cooked rice
1 (10.75-oz) can Cream of Chicken soup
1-1/4 cups milk
3/4 cup shredded mozzarella
1/2 cup shredded cheddar cheese
8 slices bacon, cooked and chopped
Preheat oven to 375ºF. Lightly spray a 9x13-inch pan with cooking spray. Spread cooked rice in bottom of prepared pan. Sprinkle pork chops with seasoned salt. Heat oil in a skillet over medium-high heat. Add pork chops and cook 2 to 3 minutes per side, until starting to brown. Place pork chops on top of rice. Mix together cream of chicken soup and milk. Pour over pork chops. Bake uncovered for 25 minutes. Remove from oven and top pork chops with shredded cheeses. Sprinkle cooked bacon on top of cheese. Return to oven and bake an additional 5 to 10 minutes.