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
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
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