Death Chicken - cooking recipe

Ingredients

6 slices bacon
1 cup white rice
3 -4 chicken breasts (or equivalent in other chicken parts, if you prefer)
1 (10 3/4 ounce) can regular condensed cream of chicken soup or (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup
1 cup water
1 teaspoon oregano
3 tablespoons dried parsley flakes
ground nutmeg
garlic salt or garlic powder (you won't miss the salt)

Preparation

Line a 9x13-inch baking pan with the bacon.
Pour the uncooked rice over the bacon, then lay the chicken breasts on top of the rice.
Whisk together the remaining ingredients-- using a pinch of nutmeg and a few shakes of garlic salt/powder-- but*don't* eliminate the nutmeg, because I promise, it's what makes the dish!
Pour the whisked mixture over the rice, then cover the dish with heavy duty foil (the author states emphatically that it's really important to use*heavy duty* foil, so if I don't have any, I use two layers of regular foil to be safe).
Bake at 300 degrees F for 2 hours.