Chicken Bacon And Rice Recipes

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CHICKEN AND BACON FRIED RICE



Chicken and Bacon Fried Rice image

Oh. Wow. This Chicken and Bacon Fried Rice has been established in our home as the best "unplanned and amazingly delicious" meal to come out of 2020.

Provided by Mary Younkin

Categories     Main Course

Time 20m

Number Of Ingredients 11

2 tablespoons bacon grease, or the oil of your choice, divided
3 eggs beaten
5 cups COLD cooked rice *
1/4 cup low-sodium soy sauce, plus more for serving
1 tablespoon sesame oil
1/2 teaspoon freshly ground black pepper
3 cups cooked chicken, cut into 1/2-inch pieces
1 cup cooked and crumbled bacon, about 1 lb bacon
2/3 cup frozen peas
3 green onions (sliced thin)
optional: kosher salt (only as needed.)

Steps:

  • Warm a tablespoon of bacon grease, or oil, in a large skillet over medium heat. Swirl the oil to coat the surface of the pan. Pour the eggs into the pan and tilt as needed to spread across the skillet. Let the eggs cook for 2-3 minutes and then flip them over. Cook one more minute. Slide the egg out of the skillet onto a cutting board and allow it to cool. Cut into 1/2-inch wide strips and then cut into small pieces.
  • Add the remaining tablespoon of grease, or oil, to the skillet and increase heat to medium high. Add the rice and stir to coat. Continue stirring and cooking for about 2 minutes. Add the soy sauce and sesame oil. Stir well, to distribute the sauce throughout the rice. Cook for 5 minutes, stirring frequently, until the rice is heated through.
  • Add the chicken, bacon, and peas. Stir and cook an additional 3-4 minutes, until everything is hot. Add the eggs and green onions to the skillet. Sprinkle with pepper. Stir gently to mix. Taste the rice and add salt, only if needed. Enjoy!

Nutrition Facts : Calories 512 kcal, Carbohydrate 34 g, Protein 24 g, Fat 31 g, SaturatedFat 10 g, Cholesterol 150 mg, Sodium 695 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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

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.

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

CHICKEN & BACON FRIED RICE



Chicken & Bacon Fried Rice image

Take your chicken and rice game up a notch with Chicken & Bacon Fried Rice! Our tasty take on chicken fried rice co-stars bacon, fresh mango and sugar snap peas. Chicken & Bacon Fried Rice beats takeout any day!

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 10

1/3 cup KRAFT Lite Asian Toasted Sesame Dressing
3 Tbsp. lite soy sauce
1/2 tsp. crushed red pepper
6 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
3 cups cooked long-grain white rice, cooled
1 pkg. (8 oz.) sugar snap peas
1 fresh mango, cut into matchlike sticks
1/2 red onion, sliced
1/3 cup PLANTERS Dry Roasted Peanuts, coarsely chopped

Steps:

  • Mix dressing, soy sauce and crushed pepper until blended.
  • Cook and stir bacon in large skillet on medium heat until bacon is crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
  • Add chicken to drippings in skillet; cook on medium-high heat 4 to 5 min. or until evenly browned, stirring frequently. Add rice and peas; cook and stir 5 min.
  • Stir in mangos, onions and dressing mixture; cook 2 min. or until chicken is done and all ingredients are heated through. Top with nuts and bacon.

Nutrition Facts : Calories 360, Fat 15 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g

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.

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