Pastrami Chicken Bake recipe

6 servings

1 cup uncooked long-grain white rice

1 1/3 cups chicken broth, divided

1 cup water

4 ounces sliced pastrami

5 skinless, boneless chicken breast halves

10 slices bacon

1 (10.75 ounce) can condensed cream of mushroom soup

1 cup sour cream

1 (4.5 ounce) can mushrooms, drained

In a saucepan bring 1 cup chicken broth and 1 cup water to a boil.

Add rice and stir.

Reduce heat, cover and simmer for 20 minutes, or until rice is al dente and firm.

Press cooked rice into the bottom of a 9x13 inch baking dish.

Preheat oven to 325 degrees F (165 degrees C).

Place a small piece of pastrami where chicken pieces will be placed on rice.

Cut each chicken breast in half lengthwise, wrap each piece in a bacon slice and place atop pastrami and rice.

In a medium bowl combine soup, sour cream and mushrooms.

Pour over all, then pour 1/3 cup chicken broth around circumference of dish.

Bake uncovered in the preheated oven for 30 to 40 minutes, or until fork tender.