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    You are in: Home / Recipes / Chicken and Rice With Bacon Recipe
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    Chicken and Rice With Bacon

    Chicken and Rice With Bacon. Photo by sleepycat

    1/1 Photo of Chicken and Rice With Bacon

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    15 mins

    3 hrs 15 mins

    packeyes's Note:

    This was a childhood favorite of mine and now requested often by my husband. Quick and easy to prepare. Modify portions as needed.

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    Serves: 6-8



    Units: US | Metric

    • 4 -6 chicken pieces (thighs are the best, breasts work as well, use 4 thighs if they are large, bone in, more thighs if t)
    • 8 slices bacon (more or less to taste, enough to line bottom of pan)
    • 1 1/2 cups rice
    • 1 (10 1/4 ounce) can cream of chicken soup
    • 1 (10 1/4 ounce) can chicken broth
    • 1 (10 1/4 ounce) can milk (fill empty soup can with milk)
    • salt
    • pepper
    • poultry seasoning
    • paprika


    1. 1
      Preheat oven to 325.
    2. 2
      Line large baking dish with bacon.
    3. 3
      Pour rice evenly over top of bacon.
    4. 4
      Place chicken on top of rice.
    5. 5
      Season chicken with salt, pepper, poultry seasoning and paprika.
    6. 6
      Mix together soup, broth, milk and pour over chicken and rice.
    7. 7
      Cover and bake for 3 hours at 325.
    8. 8
      Uncover and bake for 15 minute more.

    Ratings & Reviews:

    • on January 25, 2012


      This has been cooking for 4 hours now, and I have cooked chicken with half cooked, crunchy rice floating in liquidy soup. I followed the recipe to the letter, except I cut the bacon down to 6 pieces to line the pan, so not sure what's going on, but I won't be making this again. On the plus side, the chicken tastes wonderful, so I might try to make the chicken in the soup, then just serve it over cooked rice. Thanks anyway...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 10, 2010


      This was so good! The smell as it is baking is wonderful as well. The chicken was falling apart. I only used 4 strips of bacon on the bottom. Thanks so much for sharing!

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    • on January 29, 2010


      This is so easy and YUMMY! I used 6 pieces of bacon, (that was enough to cover the bottom of my pan.) 3 big boneless skinless thighs, brown rice in place of the white, added in a container of fresh sliced mushrooms and added in some white wine since I had a little left in the fridge. I started this dish a little bit late so I only cooked it for 2 hours and it was totally done and still tender. I will be cooking this again and sharing with my friends. Thank you!!!!!! :)... Made this a second time actually using the 1lb of bacon just for the heck of it. I have to say it is very very yummy this way but boy oh boy I have a hard time not thinking about all the grease that is in there. lol. My mom actually used to make a recipe almost the same but without the rice and she would put chip beef on the bottom of her pan and wrap each peice of chicken in bacon. I may try it that way also but I am curious to try it next time using turkey bacon. (something I am not usually a fan of) I think maybe it will be ok since it is in the rice and all but who knows. I will report back after with my opinion of it that way also. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Chicken and Rice With Bacon

    Serving Size: 1 (159 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 309.6
    Calories from Fat 90
    Total Fat 10.0 g
    Saturated Fat 3.7 g
    Cholesterol 18.4 mg
    Sodium 614.3 mg
    Total Carbohydrate 44.8 g
    Dietary Fiber 0.6 g
    Sugars 0.4 g
    Protein 8.3 g

    The following items or measurements are not included:

    chicken pieces

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