One Pot Cheesy Chicken, Bacon & Rice Bake
Ingredients
- 3 bone-in chicken breasts
- 4–5 slices bacon, chopped
- 1 packet French onion soup/dip mix
- 1 container Philadelphia Herb & Chive dip
- 1 to 1½ cups shredded cheddar cheese
- 2 cups chicken broth
- 1 cup Minute Rice
- 3 green onions, sliced
- Salt & pepper
- Optional: paprika, garlic powder
Instructions
1. Preheat oven
Preheat oven to 375°F.
2. Cook the bacon
In a Dutch oven over medium heat, cook chopped bacon until crispy.
Remove bacon and set aside, leaving a little bacon grease in the pot.
(That grease is flavor currency. We keep it.)
3. Sear the chicken
Season chicken breasts with pepper and optional paprika/garlic powder.
Sear in the Dutch oven for about:
- 4–5 minutes skin-side down
- 3–4 minutes other side
Just until golden.
Remove chicken and set aside.
4. Make the cheese sauce
Reduce heat to low.
Add to the Dutch oven:
- French onion mix
- Philadelphia Herb & Chive dip
- 1 Cup Shredded cheddar cheese
Stir together until melted and creamy.
Slowly whisk in chicken broth until smooth.
5. Build the casserole
Stir into the sauce:
- Minute Rice
- Half the bacon
- Half the green onions
Place chicken breasts back on top.
Cover with lid and bake for 35–45 minutes, or until:
- chicken reaches 165°F
- rice is tender
- sauce is bubbling
6. Finish it
Remove lid for the last 5 minutes if you want a slightly golden cheesy top.
Top with:
- remaining bacon
- remaining green onions
- extra cheddar if you’re feeling emotionally supportive toward cheese
Optional Upgrade
Throw crispy onions on top during the last 5 minutes.
That little crunch situation? Unreal.