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I must be getting bored with this winter weather, I tried a new recipe for lunch yesterday! Pa Lloyd suggested I share this one with you and even said he would eat the leftovers! That is rare for him, he generally doesn’t like leftovers and he’s a little leary of new recipes! I used regular bacon because that is what I had, and it worked just fine. I hope that you will enjoy it too!
Baked Chicken with bacon bottom and wild rice:
One 12-oz. package thick-cut peppered bacon
1 medium white onion, sliced thin
6 Tablespoons butter
3 - 6.2 oz. boxes Uncle Ben’s long grain & wild rice, cook according to directions on box
One 10 oz. can condensed cream of mushroom soup
1 cup sour cream
1 cup chicken broth
1 tsp. garlic powder
salt and pepper to taste
2 # chicken tenders
1/2 cup fresh chives or parsley to sprinkle on top
Preheat oven to 375 degrees
Lay bacon side by side to cover bottom of a deep 9x13 inch baking pan, use remaining slices along the sides of the pan. Place the onion slices on top of the bacon, overlapping if necessary to cover the bottom. Cut 4 tablespoons of the butter into cubes and sprinkle them evenly over the onion. In a large bowl combine the cooked wild rice blend with the soup, sour cream, broth, garlic powder, salt and pepper. Smooth the rice mixture over the butter. Then melt the remaining butter and brush over the chicken strips, nestle the chicken tenders into the rice, pressing them down slightly. Cover pan tightly with foil and bake for 55 minutes, uncover and bake until the chicken is cooked through, about 20 minutes. Sprinkle the chives or parsley over the top and serve. Makes 10-12 servings. Have a great week!