1 large white onion, sliced
1 teaspoon vegetable oil
2 cups all-purpose flour
1 cup water
2 teaspoons paprika
6 slices cooked bacon, sliced into 1/4 inch strips
1 1/2 cups chicken broth
In a large bowl, mix together the oil, flour, water, and paprika. Add the onion, and stir lightly. It will be sticky.
Warm the bacon slices and cut into small pieces. Arrange the chicken pieces in a single layer in the bottom of a large dish. Sprinkle the flour over the chicken pieces, making sure the mixture touches all the way around the edges. Place the chicken pieces on top of the cooked bacon as well.
Heat the broth in a medium saucepan over medium heat. When it begins to bubble over, add chicken, bacon, broth, celery, carrots, and parsley into the pan. Mix well and bring the heat to medium-low. Pour over the bottom and sides of the prepared dish. Cover and refrigerate overnight to let dry.
Preheat the oven for 350 degrees F (175 degrees C).
When the chicken and rice are heated, stir them into the pan with chicken, set aside to cool.
Return the chicken and rice pieces to the pan with the oil, stirring frequently. Add the bacon strips, reduce heat, and simmer until crisp, about 20 minutes. Remove from the pan, stir in the broth, and set aside.
Return the chicken and rice scraps to the pan, and add the chicken, bacon, celery, carrots, parsley, salt, pepper, garlic powder and Worcestershire sauce. Stir together and cook for about 1 minute, or until chicken is cooked through.