Pastrami Chicken Bake

Ingredients

• 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

Directions

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 9×13 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.