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Chicken & Rice Casserole - With Bacon!

A classic comfort casserole updated with bacony goodness. If you are a meal-prepper, this is great for a weeknight!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: Dinner, Make Ahead, Not Healthy
Author: Alyssa Alexander

Ingredients

  • 2-3 chicken breasts cubed
  • 1 tbsp olive oil extra virgin
  • 1 cup long grain white rice rinsed and drained
  • 2 cups chicken broth
  • ½ lb bacon chopped as for bacon bits
  • 2-3 medium-sized carrots shredded
  • 2 cups onion diced
  • 4 tbsp butter
  • salt and fresh ground pepper to taste
  • 1 tbsp lemon juice (optional)
  • 1/8 tsp red pepper flakes (optional)
  • parsley, chopped for garnish

Instructions

  • Preheat oven to 350°.
  • Add rice and broth to a saucepan. Bring to a boil, reduce heat, cover and simmer until the broth is absorbed. Remove from heat and set aside.
  • Heat a large skillet to medium. Sprinkle salt and fresh ground pepper over chicken and saute for 5-6 minutes or until cooked through. Remove from heat and set aside.
  • Cook chopped bacon on low heat to desired crispiness. Remove from heat and set aside. Reserve bacon fat.
  • Heat 1-2 tablespoons of bacon fat in a large skillet over medium heat. Saute shredded carrot, onion and butter, stirring frequently, until the onions are translucent.
  • Stir in reserved chicken, bacon, and rice. Salt and pepper to taste. Remove from heat and pour the mixture into a 2.5 liter/quart baking dish.
  • Bake for 20-25 minutes and serve. Garnish each bowl with parsley

Notes

If you are a meal-prepper, you can prep the onion, carrot, chicken, rice and bacon in advance. Putting the meal together will only take about 10 minutes if the prep is done in advance. Great for a weeknight!
If you don't mind doing dishes, or are short on time, cook the rice, bacon, and chicken simultaneously. I use a large skillet for the chicken, remove the meat, and reuse that skillet for the onions and carrots. 
You can substitute chicken thighs for the breasts as a cheaper cut of meat, though it is not a one to one substitution for chicken breasts. As it's a casserole, you can just eyeball the amount of chicken you want!