This "Chicken & Bacon Fried Rice Casserole" is one of those recipes you just put in the oven and forget until it's time to eat This is so tasty and got two thumbs up from the men at my house! Add a salad or a vegetable and dinner is served! Here is what you will need:
7 slices of bacon, uncooked
4 Tbs. butter
1 Tbs. oil
2 stalks of celery, diced
1 medium onion, diced
1 1/2 cups raw long grain rice (do not use instant rice)
1/2 tsp. seasoned salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
6 boneless, skinless chicken breasts or thighs (I used breasts)
6 slices provolone or Swiss cheese
1 (10.25 oz.) can of cream of chicken soup
1 (10.25 oz.) can cream of mushroom soup
1 soup can water
1 soup can milk
1 cup sour cream
2 tsp. soy sauce
Preheat oven to 350 degrees.
Line a 9"x13" baking dish with the bacon. You don't cook it first.
Melt the butter with the oil in a skillet over medium high heat. Add the celery and onion and saute just until it starts to get soft. Add the raw rice and saute until the rice is just starting to get golden. You will need to turn it constantly while doing this or it can burn. If you have ever prepared Rice a Roni, it's the same concept.
Spread the rice mixture over the bacon. Sprinkle with the seasoned salt, black pepper and garlic powder. Place the chicken breasts (or thighs) on top of the rice. Sprinkle them with just a little seasoned salt and pepper to taste. Place a slice of the cheese on top of each piece of chicken.
In a bowl, mix the soups, water, milk, sour cream, and soy sauce until smooth. Pour evenly over the chicken. Sprinkle with paprika. Cover tightly with aluminum foil and place in a 350 degree oven for and 1 hour and 30 minutes.
Uncover and bake for about 10-15 minutes more or just until starting to brown.
When serving this, be sure to scoop the rice down from the bottom of the baking dish so that the bacon mixes in with it. The bacon seasons the rice so perfectly. This is a very family friendly recipe!