Chicken and Rice With Bacon

READY IN: 3hrs 30mins
Recipe by packeyes

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

Top Review by Queen Roachie

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...

Ingredients Nutrition

  • 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 12 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

Directions

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

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