Baked Chicken and Rice with Bacon

Baked Chicken and Rice Casserole in baking dish.

4.75 from 4 votes

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

Prep Time15

Cook Time2 15

Total Time2 30

Course: Dinner, Main Dish

Cuisine: Southern

Keyword: chicken and rice, chicken casserole

Servings:

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

Instructions

Preheat oven to 325 degrees. Place bacon strips in a single layer in the bottom of a 7x11-inch casserole dish.
In a medium bowl, whisk together chicken soup, water, mushrooms, garlic salt, paprika, dried basil, and parsley.
Place rice in a separate bowl and stir 1 cup of the soup mixture into it. Spread this mixture on top of the bacon.
Season the chicken with the seasoned salt, black pepper, and Cajun seasoning.
Place on top of rice mixture.
Pour soup mix on top.
Cover tightly with aluminum foil.
Bake for 2 hours 15 minutes.

Notes

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 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.

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