Creamy Chicken and Rice with Bacon

Name: Creamy Chicken and Rice with Bacon
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 12 servings
Cuisine: American
Ingredients: 0.5 cup Butter; 8 whole Chicken Breast; 5.38 oz Cream of Chicken Soup; 5.38 oz Cream of Mushroom Soup; 0.5 tsp Garlic Powder; 0.5 tsp Ground Nutmeg; 3 cups Heavy Cream; 2 cups Jasmine Rice; 0.5 tsp Onion Powder; 0.5 tsp Salt & Pepper; 20 oz Thick-Cut Bacon; 4 cups Water

Dinner 🍽️Lunch 🥪 American High-Protein 💪Comfort-Food Anabolic Diet

Creamy Chicken and Rice with Bacon layers tender jasmine rice with juicy chicken and crisp bacon, all coated in a velvety blend of cream and condensed mushroom-chicken soups. The nutmeg, garlic, and onion notes round out the rich, comforting flavor. Serve it for a cozy family dinner or a potluck where you want something warm and satisfying.

Prep15 mins
Cook50 mins
Serves12
DifficultyMedium

1

Preheat the oven to 375 degrees F (190 degrees C).
2

Combine water and rice in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, 20 to 25 minutes.
3

Cook the bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain on paper towels; reserve the drippings.
4

Season the chicken breasts with garlic powder, onion powder, nutmeg, salt, and black pepper.
5

Melt the butter in a large skillet over medium-high heat. Add the chicken breasts in batches; cook, turning once, until the centers are no longer pink and the juices run clear, 10 to 12 minutes per batch. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Transfer the chicken to a cutting board; cut into small pieces. Reserve the drippings.
6

Bring the heavy cream, cream of mushroom soup, and cream of chicken soup to a simmer in a large saucepan; stir in the bacon, bacon drippings, and chicken drippings.
7

Spread the rice in a thick layer in the bottom of a 9x13-inch dish; layer the chicken on top, then pour the soup mixture over it. Cover the dish with aluminum foil.
8

Bake in the preheated oven until heated through and bubbling, 10 to 15 minutes.