Busters Recipes

Pastrami Chicken Bake

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.

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