Meanwhile, I have been cooking. I didn't cook while on the road trip but I did some cooking before I left so the kids would have some food. Just in case it sounds like I have become a "lazy bones".
Last night, I decided to try a new recipe. It was fairly simple which is always a "plus" in my mind. Plus, it involved three of my favorite ingredients...chicken, bacon, and rice.
And the verdict is? It was a hit. I will be making it again (though I will change a couple things up...).
Bacon (not thick cut)
Chicken legs/thighs or breasts, preferably bone-in. That being said, I used bone-in chicken leg quarters for ours. Next time I will be trying it with boneless chicken breasts. The original recipe said to NOT use boneless but we found it really difficult to eat with bones.
2 cans/containers of Cream of Chicken soup
1 cup water
Paprika/Cajun seasoning to taste (I omitted due to food issues at our house)
1 cup long grain uncooked rice (I think next time I will try minute rice and I may even cook it first...my rice didn't cook all the way through)
salt and pepper to taste
garlic salt to taste
nutmeg to taste
1 tsp oregano
dried parsley (a sprinkle or two)
Directions:
Preheat oven to 300 degrees.
Lay bacon (around 8 slices) in the bottom of a 9 x 13 dish. I think I will pre-cook this next time, at least partially.
Mix 1 can of cream of chicken soup with the rice and pour over the top of the bacon.
Lay chicken on top of the rice. Sprinkle with salt and pepper. Add paprika and/or Cajun spices if desired.
Mix garlic salt, nutmeg, oregano, and parsley in the remaining cream of chicken soup and add water. Pour over the top of the chicken.
Bake for 2 hours.
Like I said, the flavor was delicious. We just had a hard time eating the chicken on the bone. I will definitely make again, just changing a couple things along the way...
Oh, and we had ours with carrots/Ranch and skillet rolls.
Happy cooking!
Reba
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