Bacony Chicken Rice Bake Recipes

BACON, CHEDDAR, CHICKEN & RICE BAKE RECIPE - (4.3/5)

Steps:

• Melt butter in a large pot over medium heat and cook onions until translucent. Add garlic, seasoned salt, and pepper. Add flour and mix well. Cook until starting to color. Stir milk and stock into flour mixture. Turn heat to medium high and add one cup cheese and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally, about 20 minutes. Preheat oven to 350°F. Add chicken and bacon to the rice and sauce mixture. Pour mixture into a 9 x 13 inch casserole. Sprinkle remaining 1/2 cup of shredded cheddar on top of the casserole. Place in oven and cook for 20 to 25 minutes or until cheese is melted and casserole is bubbling.

BACONY CHICKEN & RICE BAKE

Steps:

• Dust chicken pieces in seasoned flour and brown till golden, set aside for now.
• In a separate bowl add the cream of chicken soup, broth, garlic salt, Bell's Seasoning, parsley and whisk together well. Mix all of the rice with the soup mix. Mixing the rice with the soup helps to ensure that the rice is cooked through and flavored well.
• Preheat the oven to 300 degrees. Spray an 9 x 9 cake dish with non stick spray. Layer sauteed bacon pieces (and celery if using) on the bottom of the baking dish. Carefully pour soup/rice mix over the bacon. Place chicken on top of rice/soup mixture.
• Cover tightly with heavy duty foil, or add one layer of regular aluminum foil, seal tight and repeat with a second layer. Bake in the middle or upper part of your oven, at 300 degrees F for 2 hours - without peeking for the full amount of time to ensure rice is cooked! Remove from oven, let rest for 5 minutes before serving.

CHICKEN AND RICE CASSEROLE FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
• Measure 1/2 cup of the condensed soup, and reserve. In 4-cup glass measuring cup, mix remaining condensed soup, the chicken broth and 1 teaspoon of the seasoning; beat with whisk to blend. Add instant rice; stir and let stand about 8 minutes or until most of the liquid is absorbed. Stir in carrots and peppers.
• Season chicken with remaining 2 teaspoons seasoning; place on center of each sheet of foil. Dividing evenly, spoon rice and vegetable mixture around each chicken breast. Divide any remaining soaking liquid over tops of breasts. Spread 2 tablespoons reserved soup over each breast; evenly top with bacon.
• Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with green onions.

CHICKEN AND RICE WITH BACON

Steps:

• Preheat oven to 325.
• Line large baking dish with bacon.
• Pour rice evenly over top of bacon.
• Place chicken on top of rice.
• Season chicken with salt, pepper, poultry seasoning and paprika.
• Mix together soup, broth, milk and pour over chicken and rice.
• Cover and bake for 3 hours at 325.
• Uncover and bake for 15 minute more.