Ingredients
- 4-5 whole chicken legs drumstick-thigh combination
- 5 strips raw bacon
- 1 cup uncooked white rice
- 1 can cream of chicken soup
- 1 can water
- curry powder
- seasoned salt and pepper to taste
Servings: servings
Instructions
- Heat oven to 375 F.
- Rinse, dry and season chicken pieces with seasoned salt and pepper.
- In a 9 x 13-inch baking dish, place the 5 strips of bacon.
- Pour rice evenly over bacon. Sprinkle seasoned salt, pepper and curry powder (curry powder “makes” this dish, so be generous) to taste over the rice.
- Place chicken pieces on top of the rice.
- Mix soup and water together and pour over the chicken pieces and rice.
- Cover pan with foil.
- Bake for 1 hour, then uncover pan and bake for half an hour longer.
- To serve, remove the chicken pieces to a platter; stir up the rice, bacon, etc., and place in a bowl.
Recipe Credits:
Jean Rabalais, Norman
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