Follow our Chicken BLT Skillet recipe for an easy dinner that the whole family will love. Instant brown rice simmers to perfection in our delicious bacon soup for a dish with rich, creamy risotto-like texture but without the effort. We also have a fun foil packet version- just assemble and throw on the grill. See the tip below for how!
cost per recipe: $10.36
Step 1
Cook the bacon in a 12-inch nonstick skillet over medium heat until crisp. Remove the bacon from the skillet. Drain and crumble the bacon. Reserve 1 1/2 tablespoons drippings in the skillet and pour off any remaining drippings.
Step 2
Season the chicken with salt and pepper. Heat the reserved drippings in the skillet over medium-high heat. Add the chicken and cook for 4 minutes (make sure the skillet is hot before adding the chicken to prevent sticking). Turn the chicken over and cook for 4 minutes or until well browned and cooked through. Remove the chicken from the skillet, cover and keep warm.
Step 3
Reduce the heat to medium. Add the garlic and cook and stir for 30 seconds. Add the soup, milk, lemon juice and mustard and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 10 minutes. Stir in the spinach and half the tomatoes. Cover and cook for 5 minutes or until the rice is tender.
Step 4
Season the rice mixture to taste. Serve the chicken over the rice mixture, sprinkled with the remaining tomatoes and the crumbled bacon.
can't find cream of bacon?
Find a soup you like i.e. cream of mushroom and add bacon to it. I might try getting raw bacon and making a rue with the fat adding milk and seeing how that works. It is a good filling dish and I think its delish.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.