Newlywed in the Kitchen Recipe #14: Mom's Chicken, Bacon & Rice Casserole

This is one of those "it's been a long day but we need something fairly nutritious and hearty" kind of recipes.  It's not listed in my top 5 favorites, but it's a good standby to have in your back pocket.

The Boy from Texas Rating:  3

The Boy from Texas Comments:  I don't really like chicken.  The bacon is a nice addition.

Mom's Chicken, Bacon & Rice Casserole

1 pound of chicken, cut into pieces
Olive oil
Salt, pepper, minced onion, garlic, celery seed, tarragon, parsley, basil (My mom doesn't measure, she just eyeballs)
1/2 teaspoon sage
1/2 teaspoon marjoram
1 can cream of mushroom soup
1 can cream of chicken soup
3 cans chicken broth
2 small cans of mushroom stems and pieces drained (I leave this out)
4 stalks of chopped celery
2 tablespoons of butter cut into small pieces
1 small package bacon bits (get the ones that are real bacon chopped up, not the ones that are like hard little pieces)
3C rice (not cooked)


Brown chicken in olive oil.  You don't have to worry about cooking throughout, just brown the outside.  It will finish cooking in the oven.  Add salt, pepper, minced onion, and garlic to skillet while browning.

In a large bowl, mix all other ingredients.

Spray bottom of 9x13 casserole dish.  Pour the soup/rice mixture into the dish.  Add browned chicken on top.

Cover pan with foil and bake at 350 degrees for 45-60 minutes.  If you want to, remove the foil for the last 15 minutes to brown the chicken and crisp up the rice a bit.