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Chicken and Rice in Creamy Sauce
Chicken and Rice in Creamy Sauce
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Pan-fried chicken and bacon on a bed of rice, smothered in a luscious creamy sauce makes a comforting chicken and rice casserole.
Ingredients:
  • 4 cups water
  • 2 cups uncooked jasmine rice
  • 20 ounces thick-cut bacon, chopped
  • 8 skinless, boneless chicken breast halves
  • 0.5 teaspoon garlic powder, or to taste
  • 0.5 teaspoon onion powder, or to taste
  • 0.5 teaspoon ground nutmeg, or to taste
  • 0.5 cup butter
  • 3 cups heavy whipping cream
  • 0.5 (10.75 ounce) can condensed cream of mushroom soup
  • 0.5 (10.75 ounce) can condensed cream of chicken soup
Instructions:
  • Preheat the oven to 375°F (190°C) for the perfect cooking temperature.
  • In a saucepan, bring water and rice to a boil. Then, lower the heat, cover, and let it simmer until the rice is tender and the liquid is absorbed, about 20 to 25 minutes.
  • Cook the bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned and crispy, for approximately 10 minutes. Place on paper towels to drain, saving the bacon drippings.
  • Generously spice chicken breasts with garlic powder, onion powder, nutmeg, salt, and black pepper for a burst of flavorful goodness.
  • In a large skillet over medium-high heat, melt butter. Cook chicken breasts in batches in the melted butter, turning once, until fully cooked and the juices run clear, about 10-12 minutes. Use an instant-read thermometer to ensure the internal temperature reaches at least 165 degrees F (74 degrees C). Transfer cooked chicken to a cutting board, and chop into small pieces. Set aside the flavorful pan drippings.
  • Combine heavy cream, cream of mushroom soup, and cream of chicken soup in a large saucepan and bring to a gentle simmer. Stir in crispy bacon, along with the reserved bacon and chicken drippings, into the creamy mixture.
  • Evenly layer rice at the bottom of a 9x13-inch casserole dish. Place chicken on top of rice and pour soup mixture over chicken. Cover dish with aluminum foil before baking.
  • Bake the casserole in the hot oven until it's heated through and bubbling, for about 10 to 15 minutes.

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