Creamy Chicken and Rice

“Cooking well doesn’t mean cooking fancy.” ~ Julia Childs

Photo by Suzy Hazelwood on

If you’ve read any of this blog, especially the recipes, you’ll know I’m all about comfort food. Chicken. Rice. Bacon. Cream of mushroom soup. Nothing fancy, really. Just good, filling food that makes you sit back and sigh with contentment when you’ve finished eating.

Creamy Chicken and Rice

  • Servings: 4
  • Difficulty: easy
  • Print


1# chicken tenders

1 box wild rice mix w/ seasoning

1/3 c. sour cream

1/2 can Cream of mushroom soup

1/3 c. chicken broth

1/2 yellow onion, sliced

1/2 # bacon

4 T. butter


Preheat oven to 375. Line an 8 x 8 baking dish with slices of bacon, along the bottom, and sides, overlapping as necessary. Top with slices of onion and dot with 1/2 the butter. In a bowl, mix the rice, seasoning packet, sour cream, soup and chicken broth. Spread the rice mixture over the onion and bacon. Press the chicken tenders into the rice. Top with the remaining butter, sprinkle with salt and pepper to taste. Cover with foil and bake 45 minutes, remove foil and bake a further 15 minutes. Let cool.

Not only was this a people pleaser in general, but it passed the picky eater test as well. It pairs well with salad, and any leftovers are great for lunch the next day, or a late night snack. If you’d like to make this without the bacon, grease the dish before putting the onions and rice in. I will say while I am not a big bacon fan, it does lend a smoky flavor to the dish that would be a definite loss without it.

Enjoy the weekend and stay safe.

And well fed!

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