Preheat oven to 150 degrees celsius fan-forced (300 degrees fahrenheit).
Lightly grease the base of a medium casserole dish (approximately 33 X 23cm or 9 X 13 inch).
Whisk together the cream of chicken condensed soup, water, garlic powder, oregano and parsley. Set aside.
Lay the streaky bacon across the base of the casserole dish.
Sprinkle over the uncooked rice.
Place the chicken thighs on top of the rice and season with salt, pepper, paprika and cajun seasoning.
Pour the creamy liquid over the top - do not stir.
Firmly cover the casserole dish with two layers of foil (sealed tightly).
Bake on the middle shelf of the oven for 2 hours (without opening the foil at any stage).
After 2 hours, check that the rice in the centre is cooked (if not, reseal it and continue baking until cooked through).
Serve by scooping down through the casserole to get the layers of bacon, rice, chicken and creamy sauce.