Death Chicken

This is a no-fail!!!  What you see below is how I like it.....with boneless chicken thighs and some extra rice!  You can skin the chicken and remove any excess fat if you like, but you're also throwing away a lot of the juices.....in other words.....the dish will be dryer.

Death Chicken
adapted from Sweet Potato Queens
Printable Recipe

You'll Need

• Bacon (12 slices)
• 1-1/4 cup rice
• Chicken (12 boneless thighs)
• Salt (to taste)
• Pepper (to taste)
• Paprika (to taste)
• 1 can Cream of Chicken soup
• 1 cup water
• 2-3 healthy dashes garlic salt
• Pinch of nutmeg
• 1 teaspoon oregano
• 2-3 tablespoons dried parsley flakes

Line a 9"x13" baking dish with 12 slices of uncooked bacon.

Pour a cup of uncooked rice over the bacon.

Arrange the chicken (skin on or off) over the rice.  Salt and pepper the chicken; then sprinkle some paprika on top of that.

Whisk together the soup, water, garlic salt, nutmeg, oregano, and the parsley flakes.  Pour the soup mixture over the chicken, and cover with heavy duty foil.

Cook at 300 degrees for 2 hours.

Serves 6