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.
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.
This recipe originally appeared on spicysouthernkitchen.com