How to make it

  • Preheat the oven to 350F. Grease a 9x13" casserole dish
  • Using kitchen shears cut the bacon strips into 1/2 inch pieces over a large frying pan. Add enough cold water to the pan just to cover the bottom of the pan. Break up any pieces of bacon that are stuck together and spread evenly in the pan. Place over high heat, stirring often. Once the water is almost evaporated reduce the heat to medium, stirring frequently until crisp. Place the bacon on paper towels to drain.
  • Remove all but 1-2 tablespoons of bacon fat from the pan and sauté the onion over medium heat.
  • Meanwhile, use the same kitchen shears and cut the chicken breasts into 1" pieces over the casserole dish. (this saves from cutting board clean up!) Sprinkle the herbs and spices over the chicken breast and toss to coat. Stir in the rice and corn.
  • Once the onion is soft, add the tablespoon of flour and stir for one minute (adding more bacon fat or oil if needed) Slowly add the chicken broth while stirring constantly and bring to a simmer. Add the simmered broth, bacon and sour cream or half and half to the casserole dish and stir to combine.
  • Cover tightly with foil and bake for 35-45 minutes, until the rice is tender. Remove foil and top with cheese, bake for another 10-15 minutes until the rice is fully cooked and cheese is melted.
  • Top with sliced green onions or parsley if desired. Enjoy! :)

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