Girls, this is truly some good eatin'.
Bacony Chicken & Rice Bake
From the Kitchen of Deep South Dish
4 slices of bacon, cut in half
1 cup of uncooked rice
4 chicken thighs
Couple pinches of Kosher salt, or to taste
8 turns of the pepper grinder
Couples shakes of paprika
Couple dashes of Slap Ya Mama, or your favorite
1 can of cream of chicken soup
1 cup of water
Sprinkle of garlic salt
Pinch of nutmeg
1 teaspoon of oregano
Small palmful of dried parsley
Preheat the oven to 300 degrees. Cut 4 slices of bacon in half and layer them on the bottom of a 9 x 9 inch baking dish. Pour the rice on top. Add the chicken over the rice and season with the salt, pepper, paprika, and Cajun seasoning. In a separate bowl add the cream of chicken soup, water, garlic salt, nutmeg, oregano, and parsley and whisk together well. Pour over the chicken. Cover tightly with heavy duty foil, or a double layer of regular foil, and bake at 300 degrees for 2 hours - without peeking at it!
Note: If you use white meat chicken, I would suggest adding some chicken broth to make up for the fat loss/moisture from the dark meat. If doubling the size of the baking dish to a 9 x 13 inch pan to add additional chicken (white or dark), increase the bacon in the bottom, and use 2 cups of rice, with 1 can of soup, and 2 cups of water or chicken broth.