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How to Make Chicken and Rice in Creamy Sauce - A Step-by-Step Guide

Chicken and rice is a classic combination that never fails to satisfy the appetite. This recipe for Chicken and Rice in Creamy Sauce takes this timeless favorite to a whole new level, with its rich and flavorful creamy sauce paired with tender pieces of chicken and perfectly cooked rice.

What makes this dish truly stand out is the creamy sauce that coats every bite. Made with a combination of chicken broth, heavy cream, and aromatic seasonings, the sauce adds a luscious and indulgent ...

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Ingredients

  • 4 cups water
  • 2 cups uncooked jasmine rice
  • 20 ounces thick-cut bacon, chopped
  • 8 skinless, boneless chicken breast halves
  • ½ teaspoon garlic powder, or to taste
  • ½ teaspoon onion powder, or to taste
  • ½ teaspoon ground nutmeg, or to taste
  • salt and ground black pepper to taste
  • ½ cup butter
  • 3 cups heavy whipping cream
  • ½ (10.75 ounce) can condensed cream of mushroom soup
  • ½ (10.75 ounce) can condensed cream of chicken soup

Information

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 5 mins
  • Servings: 12
  • Yield: 12 servings

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon on paper towels; reserve bacon drippings.
  • Season chicken breasts with garlic powder, onion powder, nutmeg, salt, and black pepper.
  • Melt butter in a large skillet over medium-high heat. Working in batches, cook chicken breasts in hot butter, turning once, until no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and cut chicken breasts into small pieces. Reserve pan drippings.
  • Bring heavy cream, cream of mushroom soup, and cream of chicken soup to a simmer in a large saucepan. Stir bacon, reserved bacon drippings, and reserved chicken drippings into cream mixture.
  • Spread rice in a thick layer in the bottom of a 9x13-inch casserole dish. Spread chicken over rice and pour soup mixture over chicken. Cover dish with aluminum foil.
  • Bake casserole in the preheated oven until heated through and bubbling, 10 to 15 minutes.

    • Nutrition

    578 cal.

    • Total Fat: 40g
    • Saturated Fat: 22g
    • Cholesterol: 163mg
    • Sodium: 642mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 0g
    • Total Sugars: 0g
    • Protein: 26g
    • Vitamin C: 0mg
    • Calcium: 57mg
    • Iron: 1mg
    • Potassium: 282mg

    Categories

    Chicken recipes
    Rice recipes
    Creamy recipes
    Sauce recipes
    Main recipes