Chicken And Rice In Creamy Sauce Recipe

Name: Chicken And Rice In Creamy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 2 cups uncooked jasmine rice; 20 ounces thick-cut bacon, chopped; 8 skinless, boneless chicken breast halves; 1/2 teaspoon garlic powder, or to taste; 1/2 teaspoon onion powder, or to taste; 1/2 teaspoon ground nutmeg, or to taste; salt and ground black pepper to taste; 1/2 cup butter; 3 cups heavy whipping cream; 1/2 (10.75 ounce) can condensed cream of mushroom soup; 1/2 (10.75 ounce) can condensed cream of chicken soup

Servings: persons

4 cups water
2 cups uncooked jasmine rice
20 ounces thick-cut bacon, chopped
8 skinless, boneless chicken breast halves
1/2 teaspoon garlic powder, or to taste
1/2 teaspoon onion powder, or to taste
1/2 teaspoon ground nutmeg, or to taste
salt and ground black pepper to taste
1/2 cup butter
3 cups heavy whipping cream
1/2 (10.75 ounce) can condensed cream of mushroom soup
1/2 (10.75 ounce) can condensed cream of chicken soup

1
Preheat oven to 375 degrees F (190 degrees C).
2
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
3
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon on paper towels; reserve bacon drippings.
4
Season chicken breasts with garlic powder, onion powder, nutmeg, salt, and black pepper.
5
Melt butter in a large skillet over medium-high heat. Working in batches, cook chicken breasts in hot butter, turning once, until no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and cut chicken breasts into small pieces. Reserve pan drippings.
6
Bring heavy cream, cream of mushroom soup, and cream of chicken soup to a simmer in a large saucepan. Stir bacon, reserved bacon drippings, and reserved chicken drippings into cream mixture.
7
Spread rice in a thick layer in the bottom of a 9x13-inch casserole dish. Spread chicken over rice and pour soup mixture over chicken. Cover dish with aluminum foil.
8
Bake casserole in the preheated oven until heated through and bubbling, 10 to 15 minutes.

2274

kcal

Calories

156

Fat

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups water, 2 cups uncooked jasmine rice, 20 ounces thick-cut bacon, chopped, 8 skinless, boneless chicken breast halves, and more.

Yes, Chicken And Rice In Creamy Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Rice In Creamy Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions