Chicken Las Vegas

Pro tips

• Pat chicken breasts dry and pound to even thickness (½ to ¾ inch) so they cook uniformly with the ham and bacon on top.
• Use undiluted cream of chicken soup or slightly dilute with water if your sauce seems too thick; it will thicken further as rice cooks.
• Lay bacon strips across the top of ham; they won't crisp but will render fat and flavor into the sauce.
• Stir rice into the liquid before adding chicken to ensure even cooking and prevent sticking.

Substitutions

• Cream of chicken soup → cream of mushroom or cream of celery (slightly different flavor profile)
• White rice → brown rice (increase liquid by ¼ cup and cooking time by 15 minutes)
• Bacon → prosciutto (more delicate; add in final 10 minutes to avoid over-drying)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Reheat gently in a 325°F oven with a splash of water or broth to restore moisture.

Do you wrap the chicken or layer the ham and bacon on top?

Layer the ham and bacon on top of each chicken breast before adding the soup mixture. The ingredients braise together rather than being wrapped.

Can you make this ahead of time?

Yes. Assemble the dish (chicken, ham, bacon, soup mixture) in the baking dish up to 24 hours ahead, refrigerate, and bake when ready. Add 10–15 minutes to the cooking time if starting from cold.

What type of ham works best?

Any deli ham or canned ham works. Thicker slices (like carved deli ham) stay more distinct; thinner slices soften into the sauce.

How do you know when the chicken is done?

Internal temperature should reach 165°F (74°C). Pierce the thickest part of a breast to check; juices should run clear.

Can you substitute the rice?

Yes. Use egg noodles, mashed potatoes, or couscous. Adjust liquid or cooking time if needed for your starch choice.