This recipe for bacon chicken rice came from the The Sweet Potato Queens’ Big-Ass Cookbook (and Financial Planner), with modifications. We listened to the first SPQ audiobook a few years ago on a road trip. They are a riot. I’m not sure which is better, though. The podcast or this dish. This is comfort food defined. Nothing fancy. But plenty of great flavor.
Great For A Crowd
The chicken comes out really tender, and the sauce over rice is great! Bacon chicken and rice is perfect for a crowd. Or keep it all to yourself. It’s almost a meal-in-a-dish recipe. A good green vegetable on the side and you’ve got a great dinner. Perfect for a cold winter’s night, that’s for sure!
You can leave out the rice and make my delicious copycat Rice-A-Roni instead.
Bacon Chicken and Rice
Equipment
Ingredients
- 6 slices bacon
- 1 cup rice uncooked
- 6 chicken thighs skinless, boneless, trimmed
- 2 cans cream of chicken soup
- 1 cup water
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- ¼ teaspoon paprika
- ¼ teaspoon garlic salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon Cajun seasoning
- 1 teaspoon dried parsley
- kosher salt
Instructions
- Preheat oven to 300 F.
- Spray a 9″ x 11″ baking dish with non-stick spray.
- Cover bottom of the baking dish with the bacon.
- Spread rice over bacon.
- Place chicken over rice and season with salt, pepper, paprika and Cajun seasoning.
- In a bowl, combine the soup, water, garlic salt, nutmeg, parsley and oregano. Pour over chicken and spread out evenly.
- Cover pan with foil and bake for 2 hours. Check that the rice is done and serve.
Notes
Nutrition
Nutritional values are approximate.
