#2327 - Bacon Chicken

(by Shirley McNevich)

1 package of bacon (thawed)
1 cup uncooked rice (DO NOT use Minute Rice)
4-6 chicken breasts
1 - 10oz. can Campbell's cream of chicken soup
2/3 cup water
salt
pepper
1/2 tsp. garlic salt
1 tsp. dried parsley
1 tsp. oregano

Grease a 9 x 13 glass baking dish. Line the whole bottom of the dish with a single layer of bacon slices (cutting slices where necessary). Spread the uncooked rice evenly over the bacon slices. Poke each chicken breast all over with a fork. Salt and pepper both sides of each chicken breast to your taste, then arrange the chicken breasts in a single layer over the rice. In a bowl add soup and water--stir. Add garlic salt, parsley and oregano to soup mixture--stir until mixed. Carefully pour the soup mixture over the chicken breasts. Cover the dish with foil and bake at 350 degrees for 50 minutes to 1 hour. As a precaution, you can put the dish on a cookie sheet before putting it in the oven to catch any drips.