Pastrami Chicken Bake recipe

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Ingredients

1 cup uncooked long-grain white rice
1 ⅓ cups chicken broth, divided
1 cup water
4 ounces sliced pastrami
5 skinless, boneless chicken breast halves
10 slices bacon
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1 (4.5 ounce) can mushrooms, drained

Nutrition Info

514.4 calories
carbohydrate: 27.9 g
cholesterol: 101.4 mg
fat: 29.7 g
fiber: 0.7 g
protein: 31.8 g
saturatedFat: 11.7 g
servingSize: -
sodium: 905.3 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a saucepan bring 1 cup chicken broth and 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is al dente and firm. Press cooked rice into the bottom of a 9x13 inch baking dish.

  2. Preheat oven to 325 degrees F (165 degrees C).

  3. Place a small piece of pastrami where chicken pieces will be placed on rice. Cut each chicken breast in half lengthwise, wrap each piece in a bacon slice and place atop pastrami and rice. In a medium bowl combine soup, sour cream and mushrooms. Pour over all, then pour 1/3 cup chicken broth around circumference of dish.

  4. Bake uncovered in the preheated oven for 30 to 40 minutes, or until fork tender.

Recipe Yield

6 to 8 servings

Recipe Note

Chicken breast with pastrami and bacon topped with a creamy soup/sour cream mixture an baked on a bed of rice. This is a very tasty and easy recipe. Good enough to serve to company. Can make ahead and freeze, it freezes well.

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