Easy Weeknight Chicken and Rice

So simple to throw together after a long day! From the Feb. 2006 Southern Living Magazine.

• Ready In: 32 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts
• 2 (8 7/8ounce) envelopes  ready to serve cooked long-grain rice
• 4  slices bacon, diced
• 1⁄2 cup  chopped onion
• 1⁄2 cup frozen green pea, thawed
• 1 (4 ounce) can  sliced mushrooms, drained
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Cut chicken into 1/4 inch slices, and set aside.
2. Heat rice according to package directions, and set aside.
3. Saute bacon in a large skilled over medium high heat 8 minutes, or until crisp.
4. Remove bacon, reserving 1 tbs drippings in the skillet.
5. Saute onion in hot drippings in skillet for 3 min, or until tender.
6. Stir in chicken , and saute for 8 min, or until the chicken is done.
7. Stir in the rice, bacon, peas, and the next three ingredients.
8. Cook for 3 minutes, or until thoroughly heated.