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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A nice comfort food, serve with a green vege, salad and nice warm garlic bread slices. I was needing something for dinner but didn't have a recipe that sounded good, so looked in cabinet and just made this up. Husband thought it was so good. The rice does form like a crust so you get that crisp edge and yet the soft very favorfull tender rice that is not around the edge. The bacon adds a great flavor, who doesn't like bacon. Ingredients:
4 chicken breasts |
8 slices bacon |
2 tablespoons olive oil |
1 yellow onion, sliced |
2 garlic cloves |
8 ounces mushrooms, sliced |
1 cup white rice, uncooked (jasmine is my favorite) |
2 tablespoons butter |
1 (14 ounce) can cream of chicken soup |
1 (14 ounce) can chicken broth |
salt and pepper |
1/2 teaspoon sage |
1/2 teaspoon marjoram |
Directions:
1. Cut chicken breast into 2 pieces and wrap a piece of bacon around each. Fry in small amount of olive oil to crisp bacon, set aside while you saute rest of ingredants.
2. Saute onion, garlic till tender, add mushrooms and butter, saute till almost cooked.
3. Add rice and cook while stirring till browned.
4. Mix soup, broth, seasonings to equal 2 cups. Pour into pan and bring to simmer.
5. Place chicken back on top of rice mixture, Cover and place in oven at 350 degrees for about 45-60 minutes.
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