• 6servings
  • 60minutes
  • 914calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B9
MineralsCopper, Fluorine, Calcium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups uncooked white rice

  2. 18 slices bacon

  3. 1 (10 3/4 ounce) can condensed cream of mushroom soup

  4. 1 (16 ounce) container sour cream

  5. 1 (12 ounce) can mushrooms, drained

  6. 6 skinless, boneless chicken breast halves

Instructions Jump to Ingredients ↑

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. Place chicken in a 9x13 inch baking dish and cover each breast with 3 strips bacon. In a large bowl combine the soup, sour cream and mushrooms. Mix together and pour over chicken; spread out evenly.

  4. Cover baking dish with aluminum foil and bake in preheated oven for 60 minutes.

  5. minutes before chicken is ready, bring 3 cups water to boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. When chicken is ready, serve over hot cooked rice.


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