Chicken and rice in creamy sauce features pan-fried chicken and bacon over rice, topped with a rich, creamy mushroom sauce for this hearty casserole.
Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hr 5 mins
Calories
578 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Step 3
Season chicken breasts with garlic powder, onion powder, nutmeg, salt, and black pepper.
Step 4
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain on paper towels; set drippings aside.
Step 5
Melt butter in a large skillet over medium-high heat. Add chicken breasts, in batches; cook, turning once, until centers no longer pink and juices run clear, 10 to 12 minutes per batch. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board; cut into small pieces. Set drippings aside.
Step 6
Bring heavy cream, cream of mushroom soup, and cream of chicken soup to a simmer in a large saucepan; stir in bacon, bacon drippings, and chicken drippings.
Step 7
Spread rice in a thick layer in the bottom of a 9x13-inch dish; spread chicken on top, then add soup mixture. Cover dish with aluminum foil.
Step 8
Bake in the preheated oven until heated through and bubbling, 10 to 15 minutes.
Ingredients
3 cups heavy whipping cream
4 cups water
salt and ground black pepper to taste
8 skinless, boneless chicken breast halves
2 cups uncooked jasmine rice
20 ounces thick-cut bacon, chopped
0.5 cup butter
0.5 teaspoon ground nutmeg, or to taste
0.5 teaspoon garlic powder, or to taste
0.5 teaspoon onion powder, or to taste
0.5 (10.75 ounce) can condensed cream of chicken soup
0.5 (10.75 ounce) can condensed cream of mushroom soup
