Party Chicken with Minnesota Wild Rice
It will melt in your mouth!
The addition, of mushrooms, roasted garlic that I did last night" and the toasted slivered almonds to the wild rice is just amazing.
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- boneless skinless chicken breasts
- 8 slice
- bacon, uncooked
- 1 pkg
- corned beef- 3-4 oz
- 1 can(s)
- cream of chicken or mushroom soup
- 1/2 pt
- sour cream or plain greek yogurt
- 1/3 c
- real sherry, not cooking (optional)
- 1 1/2 c
- button mushrooms, chopped medium (optional)
- 1 Tbsp
- olive oil, extra virgin
- 1 Tbsp
- butter, cold
- salt and pepper to taste
1Preheat oven to 275.
2If using mushrooms, and I highly recommend it.
Add olive oil and butter in a skillet and cook until dark in color, season with a little pepper.
3Cover the bottom of a 9x13 glass baking dish with corned beef. I sprayed the dish with Pam before doing this.
4Wrap each chick breast with a piece of bacon.
Arrange chicken on top of beef.
5Mix soup and sour cream together with the cooked mushrooms and sherry. Pour sauce evenly over the chicken. Add salt and pepper to taste.
6Bake for 3 hours. You can make this ahead and put in the refrigerator until ready to bake.