Home Main DishesBaked Chicken and Rice with Bacon

Baked Chicken and Rice with Bacon

Name: Baked Chicken and Rice with Bacon
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Southern
Ingredients: 5 slices thin-cut bacon; 2 (10.75-ounce) cans condensed cream of chicken soup; 1 cup water; 1 small jar sliced mushrooms, drained well, optional; 1/2 teaspoon garlic salt; 1/2 teaspoon paprika; 1/2 teapsoon dried basil; 1 teaspoon dried parsley or 1 tablespoon chopped fresh parsley; 1 cup uncooked long-grain rice; 4 chicken thighs; 1/4 teaspoon seasoned salt; 1/2 teaspoon black pepper; 1/4 teaspoon Cajun or Creole seasoning

Baked Chicken and Rice with Bacon is wonderfully creamy with lots of bacon flavor. Made with chicken thighs, it is an awesome family meal.

Prep15 min
Cook2 hr 15 min
Total2 hr 30 min
Serves4
Rating4.8

Baked Chicken and Rice with Bacon is wonderfully creamy with lots of bacon flavor. Made with chicken thighs, it is an awesome family meal.

Baked Chicken and Rice Casserole in baking dish.

This Baked Chicken with Rice and Bacon recipe goes a step beyond the typical chicken and rice casserole. There’s a layer of bacon on the bottom and lots of seasoning which creates so much awesome flavor. Nothing bland about this chicken casserole.

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(Arrange bacon in the bottom of a casserole dish)

So easy and yummy and there is no need to precook the rice. The smell as it is baking is wonderful. Slow cooking the chicken makes it fall apart tender. This is a really easy recipe to put together, but it does need 2 hours and 15 minutes to cook at 325 degrees. Cooking it for a longer time at a lower temperature produces super moist and tender chicken.

It’s a great recipe to make with pantry staples.

(Spread rice and chicken soup mixture over the bacon.)

Baked Chicken and Rice With Bacon Recipe Tips

I use 4 bone-in chicken thighs . The bone adds extra flavor, but you can use boneless chicken thighs instead. I really recommend chicken thighs instead of chicken breasts. They have more fat and flavor and will not overcook and dry out in the time it takes the rice to cook. I think chicken legs would work well too.
I also like to add a small can of mushrooms, but they are optional.
I use 2 cans of condensed cream of chicken soup. You could substitute one of the cans with a can of condensed cream of mushroom soup or cream of celery soup.
You could add a little Parmesan cheese for extra flavor.