Ultimately, this dish turned out well and tasted great, but with using my oven, it was a long and difficult road to get to that point. It took a lot longer to cook the chicken and rice than the directions said. After about 45 minutes, the chicken was practically still raw so I removed the alumimum foil, drizzled some of the liquid over the chicken so it wouldn't dry out, and let it cook for another 25 minutes. Once the chicken was cooked thoroughly, I had to take the chicken out for awhile and continue cooking the casserole because the rice was not cooked all the way. When I was finished and the casserole was done, I cooked it for at least 35 minutes longer than I thought I would. However, everyone's oven is different so I still recommend cooking the casserole following the directions below. But if it's not ready, at least you know you have some options!
Source: Vintage Victuals
1 1/2 cups uncooked rice (white or brown)
1 10.5-ounce can of condensed cream of chicken soup
1 can of water
1 can of milk
1 1-ounce packet of ranch seasoning mix
1 medium green bell pepper, diced
1 medium red bell pepper, diced
4 medium-sized chicken breasts
2 cups cheddar cheese
6-8 slices of bacon, cut into 1″ pieces
Preheat your oven to 350 degrees.
In a 9×13 inch baking dish, combine the rice, the soup, the water, the milk, the ranch seasoning, and the diced peppers. Stir until well combined. Place the chicken breasts on top of the rice mixture. Cover the dish with tin foil and wrap tightly.
Bake for 45 minutes. In the meantime, lightly brown the bacon pieces over medium heat in a small frying pan. When you remove the chicken and rice from the oven, check the chicken to make sure it is cooked through (I like to use a meat thermometer for this). Then, sprinkle with the shredded cheese and the browned bacon pieces. Return to the oven for about 5-7 minutes so that the cheese melts and bubbles. Serve hot. Yield 4-6 servings