Grease a glass 9x13 pan (I just smeared a piece of sliced jowl all over mine!). Sprinkle the rice evenly over the bottom of the pan. Lay the chicken pieces on top of the rice and sprinkle generously with salt and pepper.
Mix the broth and milk together and pour them over the chicken and rice.
Lay pieces of the bacon over the chicken and salt a final time. (Skip this last salting if your bacon is store-bought and pre-salted.)
Cover with foil and bake at 325 for 35-45 minutes. If the rice is fluffing up nicely, remove the foil and cook an additional 15-20 minutes to crisp the bacon. Once the rice is done, it's ready to come out.
Can be prepared the night before and refrigerated before baking. Can easily be doubled and will still fit in a 9x13.