Party Chicken with Minnesota Wild Rice

Nancy R


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.

★★★★★ 3 votes
15 Min
3 Hr


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.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy