Ingredients

• 1 1/2 cups uncooked white rice
• 18 slices bacon
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (16 ounce) container sour cream
• 1 (12 ounce) can mushrooms, drained
• 6 skinless, boneless chicken breast halves

Browse by ingredient

Instructions

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. 20 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.