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Baked Chicken with Bacon Bottom and Wild Rice Recipe


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     Baked Chicken with Bacon Bottom and Wild Rice

Category   Entrees - Maindishes
Sub Category   None

Three 6.2-ounce boxes Uncle Benís Long Grain & Wild Rice Fast Cook Recipe
12 ounces thick-cut peppered bacon slices
1/2 medium white onion, thinly sliced
6 tablespoons (3/4 stick) salted butter
One can cream of mushroom soup
1 cup sour cream
1 cup chicken broth
1 tsp garlic powder
2.5 pounds chicken tenders
1/4 cup chopped chives or parsley, for garnish

Preheat the oven to 375 degrees. Cook the rice according to the package directions. Lay the bacon slices side by side on the bottom of your baking dish so it is completely covered, using any leftover slices to line along the sides. (I like to stop here and place this under the broiler real quick so the bacon will be more cooked and appetizing at the end) Scatter the onion slices over the bottom layer of bacon. Cut 4 tablespoons of the butter into cubes, then distribute them evenly over the onion.
Stir together the cooked wild rice blend, soup, sour cream, broth and garlic powder in a mixing bowl. Season lightly with salt and pepper. Spoon this mixture into the baking dish, spreading it evenly.
Nestle the chicken tenders into the surface of the rice layer; the fit will be tight side by side, and they should be lightly pressed in. Melt the remaining 2 tablespoons of butter, then use them to brush the tops of the chicken. Season lightly with salt and pepper.
Cover tightly with aluminum foil; bake (middle rack) for 55 minutes. At this point, the chicken will not be cooked through. Uncover and bake for 20 to 25 minutes, or until the chicken is done (it will be pale, so check by inserting a knife into the center of a tender). Scatter the chives or parsley on top just before serving.

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