Chicken-And-Rice

• 1 1/2 pounds skinned and boned chicken breasts
• 2 (8.8-ounce) pouches ready-to-serve long-grain rice
• 4 bacon slices, diced
• 1/2 cup chopped onion
• 1/2 cup frozen green peas, thawed*
• 1 (4-ounce) can sliced mushrooms, drained
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• Garnish: fresh parsley sprigs

1. Cut chicken into 1/4-inch slices, and set aside.
2. Heat rice according to package directions; set aside.
3. Saute bacon in a large skillet over medium-high heat 8 minutes or until crisp; remove bacon with a slotted spoon, reserving 1 tablespoon drippings in skillet.
4. Saute onion in hot drippings in skillet 3 minutes or until tender. Stir in chicken, and saute 8 minutes or until chicken is done. Stir in rice, bacon, peas, and next 3 ingredients; cook, stirring occasionally, 3 minutes or until thoroughly heated. Garnish, if desired.
5. *4 ounces (about 1 heaping cup) snow peas may be substituted for green peas. Microwave snow peas and 1/4 cup water in a microwave-safe bowl 2 minutes before adding to chicken mixture. Proceed with recipe as directed.
6. Note: For testing purposes only, we used Uncle Ben's Original Long Grain Ready Rice.

chicken breasts, pouches ready, bacon, onion, frozen green peas, mushrooms, salt, pepper, parsley sprigs

Taken from www.myrecipes.com/recipe/chicken-and-rice (may not work)