3 to 4 slices bacon
1 (6 oz.) box long grain and wild rice
4 whole skinned chicken breasts
1 can golden mushroom soup
3/4 c. water

Place bacon on bottom of a shallow 2-quart baking dish. Place rice over bacon. Reserve package of seasonings. Place chicken on rice, bone down. Pour soup over the chicken, then add water. Top with seasonings package. Cover and cook at 350°F for 1 to 1 1/2 hours. Check toward the end to be sure rice is cooked, but not too dry.

Serves 4.