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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Chicken breast with pastrami and bacon topped with a creamy soup/sour cream mixture an baked on a bed of rice. This is a very tasty and easy recipe. Good enough to serve to company. Can make ahead and freeze, it freezes well. Ingredients:
1 cup uncooked long-grain white rice |
1 1/3 cups chicken broth, divided |
1 cup water |
4 ounces sliced pastrami |
5 skinless, boneless chicken breast halves |
10 slices bacon |
1 (10.75 ounce) can condensed cream of mushroom soup |
1 cup sour cream |
1 (4.5 ounce) can mushrooms, drained |
Directions:
1. In a saucepan bring 1 cup chicken broth and 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is al dente and firm. Press cooked rice into the bottom of a 9x13 inch baking dish.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Place a small piece of pastrami where chicken pieces will be placed on rice. Cut each chicken breast in half lengthwise, wrap each piece in a bacon slice and place atop pastrami and rice. In a medium bowl combine soup, sour cream and mushrooms. Pour over all, then pour 1/3 cup chicken broth around circumference of dish.
4. Bake uncovered in the preheated oven for 30 to 40 minutes, or until fork tender.
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