Chicken And Rice With Bacon Recipes

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BACON AND CHICKEN FRIED RICE



Bacon and Chicken Fried Rice image

Great side dish that doesn't take long to prepare and has lots of flavor. Don't cook the bacon too much; you don't want it to have a crunchy texture. This makes excellent leftovers!

Provided by ljburrill

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 30m

Yield 6

Number Of Ingredients 7

3 cups water
3 cups instant white rice (such as Minute®)
2 teaspoons vegetable oil
3 skinless, boneless chicken breasts, cut into chunks
12 slices bacon
1 cup chopped green onion
½ cup soy sauce, or to taste

Steps:

  • Bring water to a boil in a saucepan. Stir instant white rice into boiling water. Cook rice until softened, about 5 minutes.
  • Heat oil in a separate skillet over medium heat. Cook chicken in hot oil until cooked through and no longer pink in the middle, 5 to 7 minutes.
  • Fry bacon in a large wok or skillet over medium-high until hot and cooked through but not yet crunchy, 2 to 3 minutes per side. Remove bacon to a plate lined with paper towels. Drain fat from wok, reserving 1 to 2 tablespoons of drippings in the bottom of the wok. Cut bacon into small pieces.
  • Return wok to medium-high heat and heat reserved bacon drippings. Combine rice, chicken, bacon, green onions, and soy sauce in the wok; cook and stir until evenly mixed and hot, 2 to 3 minutes.

Nutrition Facts : Calories 383.6 calories, Carbohydrate 42.4 g, Cholesterol 56.1 mg, Fat 11.5 g, Fiber 1.5 g, Protein 25.4 g, SaturatedFat 3.3 g, Sodium 1668.2 mg, Sugar 0.8 g

CHICKEN, BACON AND RICE



Chicken, Bacon and Rice image

A nice comfort food, serve with a green vege, salad and nice warm garlic bread slices. I was needing something for dinner but didn't have a recipe that sounded good, so looked in cabinet and just made this up. Husband thought it was so good. The rice does form like a crust so you get that crisp edge and yet the soft very favorfull tender rice that is not around the edge. The bacon adds a great flavor, who doesn't like bacon.

Provided by Shirley 39

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

4 chicken breasts
8 slices bacon
2 tablespoons olive oil
1 yellow onion, sliced
2 garlic cloves
8 ounces mushrooms, sliced
1 cup white rice, uncooked (Jasmine is my favorite)
2 tablespoons butter
1 (14 ounce) can cream of chicken soup
1 (14 ounce) can chicken broth
salt and pepper
1/2 teaspoon sage
1/2 teaspoon marjoram

Steps:

  • Cut chicken breast into 2 pieces and wrap a piece of bacon around each. Fry in small amount of olive oil to crisp bacon, set aside while you saute rest of ingredants.
  • Saute onion, garlic till tender, add mushrooms and butter, saute till almost cooked.
  • Add rice and cook while stirring till browned.
  • Mix soup, broth, seasonings to equal 2 cups. Pour into pan and bring to simmer.
  • Place chicken back on top of rice mixture, Cover and place in oven at 350 degrees for about 45-60 minutes.

CHICKEN AND RICE WITH BACON



Chicken and Rice With Bacon image

This was a childhood favorite of mine and now requested often by my husband. Quick and easy to prepare. Modify portions as needed.

Provided by packeyes

Categories     One Dish Meal

Time 3h30m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 10

4 -6 chicken pieces (thighs are the best, breasts work as well, use 4 thighs if they are large, bone in, more thighs if t)
8 slices bacon (more or less to taste, enough to line bottom of pan)
1 1/2 cups rice
1 (10 1/4 ounce) can cream of chicken soup
1 (10 1/4 ounce) can chicken broth
1 (10 1/4 ounce) can milk (fill empty soup can with milk)
salt
pepper
poultry seasoning
paprika

Steps:

  • Preheat oven to 325.
  • Line large baking dish with bacon.
  • Pour rice evenly over top of bacon.
  • Place chicken on top of rice.
  • Season chicken with salt, pepper, poultry seasoning and paprika.
  • Mix together soup, broth, milk and pour over chicken and rice.
  • Cover and bake for 3 hours at 325.
  • Uncover and bake for 15 minute more.

Nutrition Facts : Calories 309.6, Fat 10.1, SaturatedFat 3.8, Cholesterol 18.4, Sodium 614.3, Carbohydrate 44.8, Fiber 0.7, Sugar 0.4, Protein 8.4

BROILED CHICKEN WITH BACON OVER EGG FRIED RICE



Broiled Chicken with Bacon Over Egg Fried Rice image

Provided by Andrea Albin

Categories     Chicken     Egg     Broil     Valentine's Day     Quick & Easy     Dinner     Bacon     Soy Sauce     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 8

2 skinless boneless chicken thighs, cut into 1-inch pieces (8 to 10 ounces)
1 bunch scallions, cut into 1-inch pieces
2 bacon slices, cut into 1-inch pieces
1 1/2 tablespoons vegetable oil, divided
1 large egg
1/4 teaspoon soy sauce
1/8 teaspoon Asian sesame oil
1 1/2 cups chilled cooked white rice

Steps:

  • Preheat broiler.
  • Toss chicken, scallions, and bacon with 1/2 tablespoon vegetable oil and a scant 1/2 teaspoon each of salt and pepper in a 4-sided sheet pan. Broil 4 to 5 inches from heat, stirring once or twice, until chicken is just cooked through, about 10 minutes.
  • Meanwhile, beat egg with soy sauce, sesame oil, and a pinch of salt. Heat 1/2 tablespoon vegetable oil in a 10-inch nonstick skillet over medium-high heat until hot. Add egg mixture and cook, stirring, until almost set, about 45 seconds. Transfer to a bowl.
  • Heat remaining 1/2 tablespoon vegetable oil in skillet over medium-high heat until hot, then stir-fry rice until hot, about 5 minutes. Add egg and stir-fry 1 minute. Season with salt.
  • Serve chicken with rice.

BACON, CHEDDAR, CHICKEN & RICE BAKE RECIPE - (4.3/5)



Bacon, Cheddar, Chicken & Rice Bake Recipe - (4.3/5) image

Provided by kayjayjohnson

Number Of Ingredients 13

4 tablespoons butter
1 medium onion, chopped (about 1 cup)
4 garlic cloves, chopped
1 teaspoon seasoning salt
1 teaspoon Kosher salt
1/2 teaspoon black pepper
4 tablespoons all-purpose flour
3 1/2 cups chicken stock
3 1/2 cups milk
1 1/2 cups uncooked long-grain rice
3 cups cooked chicken, cubed (I use Rotisserie)
1 1/2 cups cheddar cheese, shredded
1/2 cup cooked crumbled bacon

Steps:

  • Melt butter in a large pot over medium heat and cook onions until translucent. Add garlic, seasoned salt, and pepper. Add flour and mix well. Cook until starting to color. Stir milk and stock into flour mixture. Turn heat to medium high and add one cup cheese and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally, about 20 minutes. Preheat oven to 350°F. Add chicken and bacon to the rice and sauce mixture. Pour mixture into a 9 x 13 inch casserole. Sprinkle remaining 1/2 cup of shredded cheddar on top of the casserole. Place in oven and cook for 20 to 25 minutes or until cheese is melted and casserole is bubbling.

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