Ingredients

• 4 cups water
• 2 cups uncooked jasmine rice
• 20 ounces thick-cut bacon , chopped
• 8 skinless , boneless chicken breasts
• 0.5 teaspoons garlic powder , or to taste
• 0.5 teaspoons onion powder , or to taste
• 0.5 teaspoons ground nutmeg , or to taste
• salt and ground black pepper to taste
• 0.5 cups unsalted butter
• 3 cups heavy whipping cream
• ½ , 10.5 ounce
• ½ , 10.5 ounce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
3. 3 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain on paper towels; set drippings aside.
4. 4 Season chicken breasts with garlic powder, onion powder, nutmeg, salt, and black pepper.
5. 5 Melt butter in a large skillet over medium-high heat. Add chicken breasts, in batches; cook, turning once, until centers no longer pink and juices run clear, 10 to 12 minutes per batch. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board; cut into small pieces. Set drippings aside.
6. 6 Bring heavy cream, cream of mushroom soup, and cream of chicken soup to a simmer in a large saucepan; stir in bacon, bacon drippings, and chicken drippings.
7. 7 Spread rice in a thick layer in the bottom of a 9x13-inch dish; spread chicken on top, then add soup mixture. Cover dish with aluminum foil.
8. 8 Bake in the preheated oven until heated through and bubbling, 10 to 15 minutes.

Nutrition per serving