Party Chicken with Minnesota Wild Rice

Nancy R

By
@Robeyone

Mom passed away 7 years ago, and when ever she had a special function at our house she would make this. I just found this in her recipe box. I thought I had lost it.

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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Comments:

Serves:

8

Prep:

15 Min

Cook:

3 Hr

Ingredients

8
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

Directions Step-By-Step

1
Preheat oven to 275.
2
If 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.
3
Cover the bottom of a 9x13 glass baking dish with corned beef. I sprayed the dish with Pam before doing this.
4
Wrap each chick breast with a piece of bacon.
Arrange chicken on top of beef.
5
Mix soup and sour cream together with the cooked mushrooms and sherry. Pour sauce evenly over the chicken. Add salt and pepper to taste.
6
Bake for 3 hours. You can make this ahead and put in the refrigerator until ready to bake.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy