Yep! This is another Sweet Potato Queen recipe from The Sweet Potato Queens' Big-Ass-Cookbook. I have made this several times, but it is also what's for dinner at my house tonight. I have a busy day. I can throw this together in a few minutes stick it in the oven and have time to blog for two hours. Works for me. Like most recipes, unless you're baking a cake, this is just a guide, add to or take away anything that you think sounds better.
"Start off right by lining a 9x13-inch pan with 6 or more slices of uncooked bacon. (We recommend more, naturally. You know, some people like to say "Less is more," but we are just the kind of girls who believe that more is more-and also better.) This is just the perfect start to a perfect ending of just about anything, in my opinion. Next, pour 1 cup uncooked rice over the bacon. I love it when you don't have to cook the rice first, don't you? On top of the rice, put some chicken pieces-happily, the skin must be left on for cooking purposes-and you may use white, dark, whatever you want. Salt and pepper the chicken a little bit and sprinkle a little paprika over it. Then whisk together 1 can cream of cream soup and 1 cup water, adding a little bit of garlic salt, a pinch of nutmeg, 1 teaspoon oregano, and 2 to 3 tablespoons dried parsley flakes. Pour all that over the chicken and cover the whole deal with heavy foil (emphasis on heavy; it matters.) Cook it at 300 degrees for 2 hours, with no peaking."
So says Jill Conner Browne The Sweet Potato Boss Queen.