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Bacon Mushroom Chicken over White Rice
Bacon Mushroom Chicken over White Rice

Bacon Mushroom Chicken over White Rice

50 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 slices Oscar Mayer Bacon
1 lb baby carrots, thinly sliced
8 oz sliced mushrooms
1 tsp ground marjoram
1 cup fat-free reduced-sodium chicken broth, divided
3 cups white rice
10 oz cream of mushroom soup
2 oz Neufchatel cheese
1 can (10 or 13 oz.) chicken breast meat
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Let's Make It
1
Chop bacon into small squares. Cook bacon in small skillet until medium crisp. Place bacon on paper towels to drain grease. Save drippings from skillet for later use.
2
Begin boiling water for rice.
3
Add 1/2 cup broth, carrots, mushrooms and marjoram to large skillet, cover and simmer for 10 min. or until carrots are tender.
4
Boil 3 cups of white rice.
5
Add cream of mushroom soup, Neufchatel, remaining broth and half of bacon drippings. Cook 2 minutes, stirring repeatedly to melt Neufchatel. Add chicken and rice. Stir and cook 2 minutes.
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