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


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  • 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

How to Make Party Chicken with Minnesota Wild Rice


  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.

Printable Recipe Card

About Party Chicken with Minnesota Wild Rice

Course/Dish: Chicken
Other Tag: Quick & Easy

Show 9 Comments & Reviews

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