Found in several of the books, this version of this yummy casserole is found here.
6 slices bacon
1 cup white rice
3 -4 chicken breasts ( or equivalent in other chicken parts, if you prefer)
1 (10 3/4 ounce) cans regular condensed cream of chicken soup or 1 (10 3/4 ounce) cans reduced-fat reduced-sodium condensed cream of chicken soup
1 cup water
1 teaspoon oregano
3 tablespoons dried parsley flakes
garlic salt or garlic powder ( you won't miss the salt)
Line a 9x13-inch baking pan with the bacon.
Pour the uncooked rice over the bacon, then lay the chicken breasts on top of the rice.
Whisk together the remaining ingredients-- using a pinch of nutmeg and a few shakes of garlic salt/powder-- but*don't* eliminate the nutmeg, because I promise, it's what makes the dish!
Pour the whisked mixture over the rice, then cover the dish with heavy duty foil (the author states emphatically that it's really important to use*heavy duty* foil, so if I don't have any, I use two layers of regular foil to be safe).
Bake at 300 degrees F for 2 hours.
My tweaks- I like a little thicker sauce and more of it, so I skipped the water & used 1 can cream of chicken & 1 can of cream of mushroom soup. Also threw in a few tablespoons of sour cream. I usually skip the parsley unless I have fresh on hand (rarely) and just add extra Italian seasoning. Also, use garlic powder- if you use a good bacon, you won't need or miss the salt.
This is good the day it's made, but if you can force yourself to leave some, it's even better the next day!