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.
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
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.
Nutrition
Nutritional values are approximate.
