Thursday, March 5, 2009

Bacony Chicken and Rice Bake

Chicken, slow baked over rice and bacon, in a flavorful cream sauce.

Bacony Chicken and Rice Bake

This chicken and rice dish is one of my personal favorites and a site favorite and it is awesome! Now I know that we've all had the usual condensed soup with rice and chicken bake, but this one is just a bit different. It's loaded with flavor from the bacon and seasonings ... I'm tellin' ya the rice is just over the top! You really gotta try it.

It's my adaptation of a recipe by Her Majesty Jill Conner Browne, THE Sweet Potato Queen, from her book Sweet Potato Queens' Big-Ass Cookbook (and Financial Planner). I love Jill, well first, cuz she's a Mississippian - matter of fact, she's from Jackson, our state capitol - but I think that I love her the most because she loves food. Especially bacon. And butter. In other words, she ain't afraid to eat! Gotta love a gal like that.

You should really check out her book - not only is it HILarious - well heck, all her books are - but this one truly has some pretty great southern eatin' in it too, but ... don't expect anything to be low fat.

I like bone in chicken thighs here, and I wrote this recipe for only 4 of them for me and The Cajun, however, I sometimes do increase it to a 9 x 13 inch pan. You can use a whole chicken, large bone-in breasts, all thighs, or leg quarters - pretty much whatever your heart desires, though I don't recommend boneless, skinless breasts. Here's what I do to increase the recipe.

Lay out 6 to 8 slices (or more) of bacon in the bottom of a 9 x 13 inch baking pan. Sprinkle 1 cup of long grain, raw rice on top of the bacon. I do not double the rice. Add chicken on top of rice and season as in the recipe. I don't double any of the seasonings either. Mix 2 cans of cream of chicken soup, instead of just one, but still only use 1 cup of water, mixed with the remaining seasonings. Cover tightly with one layer of aluminum foil, repeat with a second layer. Bake as directed. This works out perfect.

It cooks low and slow so the chicken is falling off the bone tender, and it and the rice are so full of flavor it's a sin! One thing to note, especially if you do increase the size, and especially if you are not certain your oven is accurate - you may need to go longer on the time. Check the rice in the middle and if it is still not done, recover it, and return it to the oven.

Give it a try sometime - I just know you'll love it!! Here's how to make it.

Preheat your oven to 300 degrees F. We start off with that bacon. In a 9 x 9 square I used 4 slices, cut in half, but whatever pan you're usin' just make sure that it covers the bottom.

On top of that add 1 cup of uncooked rice. Yes. I said uncooked. Don't you especially love that?!

Now lay whatever chicken you're using on top of the rice. I don't recommend pulling the skin off of the chicken - I think it really needs to stay on there to flavor the dish, but you can certainly pull it off when you eat it.

Now sprinkle the chicken with a bit of salt and pepper.

And some paprika and Cajun seasoning - to taste - a lot or a little, however much you like.

Now in a separate bowl, dump in one can of cream of chicken soup. Yes, you can use the reduced fat version if ya like. Add a cup of water to that. Then add a sprinkle of garlic salt, a pinch of nutmeg, 1 teaspoon of oregano, and a palmful of dried parsley.

Whisk that all together real good.

And pour it all over the top of the chicken - don't stir anything up though!

Cover tightly with heavy duty aluminum foil or use a double layer of regular foil, adding one layer and sealing it, then another layer and sealing it separately. Put it in the upper or middle level of your oven at 300 degrees F and bake for 2 hours and don't check on it, don't peek at it, just leave it to cook.

Now you might be thinking you'll up the temp and go for a shorter cooking time. Don't do it. You'll end up having to cook it this long anyway for the rice to be cooked and then you'll burn up your bacon. Ask me how I know. This might work for the crockpot, though I can't attest to the success of that either since I've not done it that way. Cooking the chicken itself would probably work fine, but since the bacon in this baked version crisps up in the bottom of the baking dish, so that you get bits and pieces of it as you scoop out the rice, I'm not sure how that would work out in a crockpot. I've also never had much success with rice in a crockpot either. This dish is so good just as it is written, that I'm of the thinkin' that if it ain't broke, don't go tryin' to fix it!

After 2 hours (or a little bit longer if you double this), carefully uncover, check the rice in the center to see if it is cooked through. If not, cover it back up and let it cook a little bit longer. When it's ready, smell the wonderful goodliness of it and serve it up. Be sure to scoop down into that rice and snag some of that bacon when you plate it though for sure!!


Doesn't that look so good? It is just so melt-in-your-mouth-tender and loaded with flavor that I swear you are gonna pick that bone up and just chew it dry!!


And the rice. Oh my goodness, the rice. It is just so delicious you will roll your eyes back in your head. I swear I could just eat a whole plate of the rice!!! Hope you like it too - now go make some and let me know what you think.


Recipe: Bacony Chicken and Rice Bake

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 2 hours | Yield: About 2 to 4 servings


Ingredients
  • 4 slices of thin bacon, cut in half
  • 1 cup of long grain, uncooked rice
  • 4 chicken thighs
  • Couple pinches of Kosher salt, or to taste
  • 8 turns of the pepper grinder
  • Couples shakes of paprika
  • Couple dashes of Cajun seasoning (like Slap Ya Mama)
  • 1 can of cream of chicken soup
  • 1 cup of water
  • Sprinkle of garlic salt
  • Pinch of nutmeg
  • 1 teaspoon of oregano
  • Small palmful of dried parsley
Instructions

Preheat the oven to 300 degrees. Cut 4 slices of bacon in half and layer them on the bottom of a 9 x 9 inch baking dish. Pour the rice on top. Add the chicken over the rice and season with the salt, pepper, paprika, and Cajun seasoning. In a separate bowl add the cream of chicken soup, water, garlic salt, nutmeg, oregano, and parsley and whisk together well. Pour over the chicken. 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!

Cook's Notes: If you're thinking of this as a traditional chicken and rice dish with crispy skin, this is not that. This is a covered baked chicken. Okay to use lower fat cream soups, however, do not use a thick cut bacon. Use a regular thin sliced bacon for best results, however the bacon is primarily for flavor and generally will not be crisp. You may parcook it if you like. If you use the recipe as is in a 9 x 9, but only white meat chicken pieces, and especially boneless, skinless breasts, I would also suggest adding some chicken broth to make up for the fat loss/moisture from the dark meat.

How to Double: This is what I do. Use 6 or more slices of bacon in the bottom of a 9 x 13 inch baking pan. Sprinkle 1 cup (I do not double the rice) of long grain, raw rice on top of the bacon and add chicken on top of rice. Season as above. Mix 2 cans of cream of chicken soup, with 1 cup of water and remaining seasonings. Cover tightly with one layer of aluminum foil, repeat with a second layer. Bake at 300 degrees F for 2 hours.

Tip: A reader passed this tip on to me and I think it's a great idea. When you mix up the soup, reserve about 1/2 to 3/4 cup of the soup mix. Mix all of the rice with the remaining soup mix and pour over the bacon. Add the meat on top, then pour the reserved soup all over the top of the meat. This helps to ensure that the rice is cooked through and flavored well. Thanks CW!

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93 comments:

  1. Umm Mary this looks really good. I love chicken and rice. I bet the addition of the bacon makes it so tasty. Comfort food at its best.

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  2. It really does! Hope you try it sometime because it is super delish I promise!!

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  3. This looks so good! I have been in the mood for chicken and rice, so I'm going to have to try this.

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  4. With ingredients like these there is no way that you could go wrong. This will definitely be on my "must make" list.

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  5. After reading this and checking out the Sweet Potato Queen, I'm pretty sure that I need to read her books AND try this dish...soon!

    Thanks again, Mary! Love your blog!

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  6. Just wondering .... minute rice or not minute rice. lol!

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  7. I am a Sweet Potato Queen lover...BACON...that's all I need....did you know bacon and chocolate taste divine? I can assure you it does...
    This recipe looks wonderful and it's happening aroundhere on Saturday...the son is coming to eat. I told ya I was making it "my New 30" week and from the looks of it it could be "my New 30' month! yummy stuuf...thanks so much.

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  8. Krista, you really MUST! She is a hoot!!

    On the rice ... I just used good old plain long grain rice.

    LOL Bella! I'm pretty sure SPQ herself has a chocolate and bacon recipe in there somewhere. Have a feelin' son will LOVE this, so better make a BIG ole batch. You're so welcome. Enjoy!!!

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  9. Oh my, this looks so delicious and easy, just the way I like it. Gonna make it next week.
    I'll be sure to let you know how much we liked it.
    Thanks, Joyce

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  10. I've had the whole chicken and rice casserole thing before...but never with BACON at the bottom. That's just genius..love it!

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  11. It's very good and I gotta think it's all about the bacon!

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  12. I know I am late with finding this recipe and this blog BUT...Oh my goodness!! I cant even say another word! LLLLLOOOOOVVVVVEEE IIIITTTT! That put a smile on my family's faces!!

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  13. I am going to make this tomorrow! what a wonderful looking recipe. However I only have minute rice. Wonder if that would work just as well?

    Love this blog!

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  14. Minute rice worked just fine. This was absolutely WONDERFUL!!!!! <y husband loved it, as did I!

    Love the recipes here!

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    1. How much minute rice did you use,When you try some thing different,please write measurements of what ever you change or add.

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  15. Thanks so much Kat!! Glad y'all enjoyed the dish - it's a man pleaser around this house too for sure!

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  16. You think this would work with brown rice?

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  17. Hey Gina! Since it slow cooks for so long, brown rice might work okay, but I haven't tried it personally. Let me know if you do!

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  18. Hi, Mary, I'm a college student learning to cook from this blog :-)

    I've made this casserole three times now and oh my goodness! The first time I made it exactly according to the instructions, turned out beautifully, and my little niece wolfed it down. It was the first thing she'd eaten after being very ill so we were chuffed.

    The second time was with brown rice, still good, but nowhere near as good as plain long-grain. Third time I had to bake it sans foil, it was amazing. The chicken skin crisped up beautifully.

    Guess what I'm trying to say is: thank you!

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  19. You're welcome Frances! Thanks for coming back by to comment!!

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  20. I had saved this on my iPhone, went to the grocery to get the ingredients, and my phone went dead! Grrr! Luckily, I guessed well because I remembered everything! Making it tonight...looks so yummy! :)

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  21. Oh! Smart phones are so handy but sure hate that when that happens! Apparently you have a good memory though - let me know what you think!

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  22. Hi. If I wanted to make in a 9 x 13 pan do you think I would simply need to "double" everything in the recipe?

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  23. Hey Jan! I need to make this in a 9 x 13 to experiment myself, but that said, the original recipe was actually in a 9 x 13 BUT used the same amount of ingredients (except for the bacon and the chicken) as I use in the 9 x 9.

    Personally, I liked the concentrated flavor of the rice in the smaller dish though, so if I were gonna do a large pan, I would double the soup, rice and water only, use the seasonings as stated (don't double) then taste and see if it needed more seasoning. I guess I need to grab a family pack of thighs and need to go ahead and give it a try, but if you beat me to it, and think about it, let me know how you made the adjustments!

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  24. I made this yesterday with some changes:
    I used a 9x13 casserole dish. I laid my bacon in the bottom, and then I put 2 cups of rice. I then put 3 leg quarters on top of the rice and seasoned them with a little salt, pepper, garlic powder, and lemon pepper. In a bowl, I mixed 1 can of cream of mushroom and 2 cups of chicken broth. I whisked it together with a little more salt and pepper and garlic powder. I poured this over the chicken and rice. I covered with aluminum foil and baked at 300for 2 hours. It was magnificent!

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  25. Have you ever put this together ahead of time and refrigerated until time to bake? I often put things together the night before, then leave it in the fridge for my husband to put in the oven when he gets home from work (he gets home before I do).

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  26. Hey Rhonda! Not on this one since the chicken is raw. Don't like the idea of raw chicken sitting on top of the rice all that time, so personally I wouldn't recommend this recipe be prepared ahead.

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  27. Mary and Rhonda,

    Since nothing in the dish is hot when you put it together, I'm sure that it would be fine to make it all up and refrigerate it immediately.

    The worry we have with food-borne illnesses is almost always about holding foods at temperatures that are in the "danger zone" -- danger zone is between 41º F and 135º F.

    The safe thing is to allow foods to be in the danger zone for as little time as possible -- keep in refrigerator until ready to cook, bring up to cooking temperature fairly quickly, cook to a safe temp (165º F. for chicken), and then either keep at over 135º F or put in the refrigerator to reach less than 41º F quickly.

    In this dish, nothing would be in the danger zone by putting the ingredients together in advance.

    Hope this helps.

    Deb in Indiana

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  28. Thanks Deb! I still kinda creeps me out with the raw food hanging out in the rice in sauce, but I do really appreciate the input just in case somebody wants to do it.

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  29. Mary,

    Cooking is about how we feel about the food, too; it probably wouldn't taste good if you cooked it in a way that creeps you out! :)

    Deb in Indiana

    (Best guidance on safe food handling is at usda.gov and your state Department of Health -- they know all the rules.)

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  30. Mary, thanks for this great recipe. I tried it today with a cut up fryer -- it was delicious.

    I followed your advice to add an extra cup of liquid for the 9x13 pan. I also removed the foil about 15 minutes before the two hours was up so that the skin could brown. Best of all, I added a little bacon to the top of the breast pieces to keep them moist.

    Readers, this recipe is pure genius; you should all try it!

    Deb in Indiana

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  31. I've made this recipe 5 times already and each time my kids LOVED it!! It's easy to make and it's so delicious. The meat is tender, the rice is creamy and the bacon flavor adds a nice touch to the meal.

    I look forward to trying your other recipes.

    Sai

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  32. Thanks so much Sai! I appreciate you taking the time to come back & leave such a sweet comment too. Glad you are enjoying this dish - we sure do!

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  33. I made this using the doubling instructions and a 9x13 pan. The chicken came out well and was tasty, but the rice was pretty undercooked really. I'd call it almost crunchy. Any ideas?

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  34. Hmm, hard to say, but it shouldn't be crunchy that's for sure! Maybe it needed to go a little bit longer? I have only made this with dark meat both in the small pan and the larger pan, but haven't had that happen. Did you use white or dark meat chicken? I have wondered if the fat from the dark meat helps with the rice. Was it baked in the bottom or upper part of the oven? And when you said you used the doubling instructions, do you mean from the note at the bottom with the extra broth? The original recipe didn't call for that but I added that to the recipe.

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  35. I did put it in longer, actually. I even took the foil off and gave it another fifteen minutes. The rice around the edges cooked but the rice on the bottom was still crunchy. I used thighs like the recipe suggested. I baked it on the middle rack in the oven, and yeah, I used the extra broth, ten thighs, two cups of rice and a whole package of center cut bacon, all in a 13x9 dish.

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  36. Thanks for stopping back by. Maybe it was the rice? Did you use regular white rice or brown? It's so hard to analyze after the fact & without having been there with you, but the only other thing I can think of then is that your oven temperature could be off. My oven is so old that I use an oven thermometer. As you can see from the comments, this dish has been successfully made many times & it's one of the most popular on the site, so I just don't know what could have been the problem. Sorry I can't help more! If you would like to discuss it more please feel free to email me.

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  37. I just got a new oven to replace the 30-y-o one that came with the house. I am psyched to try out this recipe - I just called Hubby to defrost some leg quarters and bacon. We're eating good tonight - inexpensively! My favorite site for this forever-Arizonan gal... who loves to cook WELL!

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  38. Oh boy won't THAT oven be a delight!! I am planning for Santa to bring me a new one so I hope that I can say I'm working on a new one myself after Christmas!! Hope that you enjoyed the chicken - we love it!

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  39. My mistakes: Used a 9x13, 1 can cream of mushroom,didn't have nutmeg,used skinless and boneless chicken..waited for 2 whole hours..with that being said; this was the best meal I have had in along time...can't wait to try it the right way...not sure if it could be better...well worth the wait..Thank you for the post. Makes me feel like I'm a chef!!!!

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  40. Glad you enjoyed it!! It's certainly one of our favorites.

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  41. Mary, another winner! We love chicken and rice..and everything is better with bacon. Right?

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    1. Right!! Thanks so much Teresa & so happy that you enjoyed the chicken. It's one of my favorites too.

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  42. Made this yesterday, and it was a HUGE hit with the family. I made two dishes - one with bone-in thighs and one with bone-in breasts. Both were equally good. One thing - my bacon did not crisp up AT ALL. The flavor was certainly there, but no-one would eat the actual bacon. It looked almost raw. It was thick sliced bacon - would that make a difference?

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    1. Hi Elaine! Oh yeah, I've only ever used the regular bacon and it gets nice and crispy on the bottom. That was likely the culprit. Thanks for letting me know - I'll make a note in the recipe for that!

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  43. I don't have a 9x9 but I have a 8x8 & a 9x13. I'm only planning to do the original recipe (with 4 thighs) which size dish should I use?

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    1. If you're only using the 4 thighs, definitely go with the 8 x 8 inch pan. You may want to place the two racks close together and stick a small baking sheet on the rack under the baking dish, just in case there is any spill over. You may not need it but it'd be good insurance the first time just in case!

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    2. This recipe is so awesome! :) It turned out great. Have you tried making this in the cast iron dutch oven? I picked up a new one today and was thinking about testing it out.

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    3. Hey Tiffy! I always use a glass or ceramic dish to bake this so no I haven't, but let me know how it works out if you give it a try.

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  44. Made this for dinner tonight. Love it. May back off the oregano just a tad next time but it is great. Very easy to prepare.

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  45. Made this for dinner tonight. Really wasy to prepare. Used boneless skinless breast instead of thighs. May back off the oregano just a bit next time, just a presonal prefrence. Delicious.

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    1. Thanks Jim! I should probably list that oregano as "or to taste" anyway. Glad y'all enjoyed it - it's a favorite here too!

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  46. This turned out to be a great, savory dish...ideally a cool-weather dish but I've scarfed it down anytime I happen to have the ingredients on hand. THANK you for such a great site; I refer to Deep South Dish much more often than my dozens of cookbooks :).

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  47. This turned out to be a great, savory dish...ideally a cool-weather dish but I've scarfed it down anytime I happen to have the ingredients on hand. THANK you for such a great site; I refer to Deep South Dish much more often than my dozens of cookbooks :).

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    1. Thank you so much Mike for taking the time to come back by and tell me you enjoyed this & and my other recipes. That really means a lot to me! I'm like you - I'm not bothered about running the oven occasionally on these hot summer days but I know what you mean about the heat. I'm thinking about giving this a try in my electric skillet. It's a little bigger than a 9 x 13 so I'll have to do a big pack of those leg quarters, but if it works out I sure will let y'all know!

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    1. Hi Danielle! I always cook this in the oven and love it that way, so I haven't even attempted to covert it to the slow cooker - sorry!

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  49. Hello! I love reading recipes on your site. I tried this recipe today, but I think I may have screwed it up. I bought thick cut bacon (inadvertently), I used brown rice, and I didn't add any chicken broth (but I doubled the recipe). I misread it, as I thought chicken broth was only if you used white meat. Anyways, fingers crossed! I am baking it for 2 hours and 30 minutes, since I used brown rice. I hope it comes out good! Question, they do not sell Slap Yo Momma in my area. Is there another cajun seasoning you recommend? I usually buy Tony's Cacheres but I also have a bottle of Emeril's BAM seasoning.

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    1. Thanks so much! First, Tony's or Emeril's - either will work! The only thing with the thick bacon is that while it will flavor the dish, it won't really cook through well. The dish is still good though! The brown rice could be an issue - it's just that it takes much longer to cook than plain white rice. The original recipe uses skin-on thighs, which provides some fat for the rice, so I suggest the chicken broth when you use boneless, skinless breasts to make up for the moisture & loss of fat. Hope it turned out & Happy New Year!!

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  50. So many people raved about this recipe, so I tried it today. Using a 9 X 13 plan, thin sliced bacon, a whole cut up chicken, 1 1/2 c long grain whilte rice, 3 cans of soup, 1 can water and all recommended spices. As someone suggested, I reserved some soup then mixed the rice with the remaining soup, poured the mixture over the bacon, placed the chidken on top and poured remaining soup over the chicken. I wrapped tightly in foil and baked 1 1/2 hrs at 300. Smelled heavenly while cooking, but when I removed the foil, there was grease pooled on top, the back did not crisp at all and after I served it, I noticed there were crunchy grains of rice. My husband and 14 yr old grandson ate it up, but it was not appetizing to me with limp bacon, the grease and crunchy rice. Other than using too much soup any ideas what happenend?

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    1. Hey Patti! I do 300 degrees for 2 hours for a half pan and about the same for a bigger pan, so wondering why you only went 1-1/2 hours? Sounds like it just needed a little more time. I always check the rice in the center at the 2 hours just to see if it needs any more time. I also use the cheap thin bacon in a glass pan & it crisps up nicely underneath. If the bacon is somewhat thick, I recommend par-cooking it a bit. Since your using skin on chicken, there will be some pooling of fat like in the picture above, but the fat also flavors and helps the rice to cook. Not sure what you mean about the back not crisping though? You can uncovered it if you want to try and crisp up the skin. Anyway, if you would like to email me at mary@deepsouthdish we can discuss it more and maybe we can figure it all out though!

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  51. Hi Mary! It's in the oven as I type, and it smells soooo good! I can hardly wait! Thanks a heap, and Happy New Year!

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  52. I saw this dish on Pinterest and decided to make it for dinner. The rice sounds just like my grandma's, which no one has been able to duplicate for 20 years! I live in the sticks and had just used the last of my bacon for breakfast. So, I could not line the bottom of my dish with it. I did, however, mix the rice with some bacon drippings before spreading it on the bottom of my pan. I already know it is going to be good!

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    1. Sounds good to me Cindy - hope y'all enjoyed it!

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  53. This was great! However I used large thighs and it had to bake another 30 minutes till the juice was clear. Otherwise great meal and leftovers for lunches this week!

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    1. Glad y'all enjoyed it Becky - thanks for letting me know!

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  54. This was great for a chilly winter night. However I used large thighs and it had to bake another 30 minutes before the juice ran clear from the chicken. Very tasty and bonus leftovers for lunches this week.

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    1. Yes, oven times are always really estimates - variables are the size of the chicken and also fluctuations in oven temperatures. Glad that you enjoyed it Becky!

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  55. Made it for our supper last night, had to use cream of mushroom soup that was all I had on hand. We loved it.

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    1. So glad that you enjoyed it & thanks so much for coming back by to let me know!

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  56. You are the absolute best! I love all of your recipes I use them as my secret dishes lol, and this one made me famous! Thank you!

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    1. Aw thanks & congratulations!!! That is way cool!

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  57. I have left over cooked baked chicken. Could I use that or will it be too overlooked?

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    1. Hi Angela! I would reserve that already cooked chicken to use in a shorter cooking casserole dish, rather than this. You could do something somewhat similar with the ingredients, but using already cooked rice, although you'll have to make some adjustments.

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  58. This comment has been removed by the author.

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    1. Hey Kimberly! I do think this would work well with the raw turkey wings and since it's a slow cook, I'm guessing the time would probably be about the same, though I can't be too sure on that. Let me know if you give it a spin!

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  59. Making for the 2nd time. My family loves this recipe. Thank you for sharing.

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    1. Thanks Kathryn! It really is a yummy recipe isn't it? I love it & thank you for letting me know your family loves it too!!

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  60. Making this for the 2nd time. This is so yummy, and my family loves it. Thank you for sharing.

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  61. Hi Mary, glad you are doing well now! Made your recipe for the 3rd time. It is definitely a keeper. Only changes I made were, used my 9x13 alum. pan, broiled the bacon until almost crisp, that way, you can leave in or take out the grease. I used 4 slices of thick cut bacon, did fine. Used 11/4 cup rice, 6 average sized thighs, 1 teas. Cavenders seas. in place oregano, 2 cups water, 2 cans soup. Rice came out good and moist, not dry. This is a fantastic recipe. Makes enough for 3 people, with leftovers, took about 2 hr. and 20 min. to bake. You have helped to make be be a better cook with your good recipes!!!!

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  62. did you ever make in you electric skillet? I saw where you said you were going to try - but didn't see a result posted.

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  63. Has this been made with Parboiled rice? I just want to know how this comes out with the reg. long grain white rice. Is it mushy or a good constiancy. Should I use Parboiled? I like soft moist rice but not Mushy... Please help ☻♥

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    1. I have only ever made this with regular, long grain rice. You are not going to find the rice in this dish fluffy, so I guess by your definition it would be soft, or "mushy" maybe? I think the photograph of the rice alone that is right above the recipe text is a pretty good indication of what it is like when following the recipe. Hope that helps!

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    2. Thanks for your help! Just to keep it on the safe side I'm going to try the parboiled rice! I let you know how it turns out. Off to cook I go ☻

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    3. Making this for the 7th time. With the parboiled rice and I was excellent. It has become a staple in my house. Thanks for sharing

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    4. Awesome! I'll have to give it a run myself. What brand of rice are you using and are you adjusting the overall time at all?

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  64. Would boneless chicken thighes work okay do you think?

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    1. I think so! I've only made this with bone-in and typically bone-in chicken will take longer to cook than boneless, so you may have to factor that in the cooking time. You really need the longer time for the rice to cook, however, given that this is with thighs (versus breasts) and it cooks at such a low temperature, it may balance out with the 2 hour cook time. Let us know if you try it and how it turns out!

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