Bacon Chicken and Rice
The chicken comes out really tender, and the sauce over rice is great!
Servings 4
Calories 818kcal
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
You can use chicken breasts instead of the thighs.
Nutrition
Calories: 818kcal | Carbohydrates: 49g | Protein: 39g | Fat: 50g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 1571mg | Potassium: 555mg | Fiber: 1g | Sugar: 1g | Vitamin A: 504IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 4mg