Baked Chicken with Bacon Bottom and Wild Rice

Name: Baked Chicken with Bacon Bottom and Wild Rice
Prep time: 15 min
Cook time: 1 h 13 min
Total time: 1 h 28 min
Cuisine: American
Ingredients: One 12-ounce package thick-cut peppered bacon; ½ white onion, thinly sliced; 6 tablespoons salted butter; Three 6.2-ounce boxes Uncle Ben’s Long Grain & Wild Rice Fast Cook, cooked according to package directions; One 10.5-ounce can condensed cream of onion or cream of mushroom soup; 1 cup sour cream; 1 cup store-bought chicken broth or Homemade Chicken Broth; 1 teaspoon garlic powder; Kosher salt and freshly ground black pepper; 2½ pounds chicken tenders; ¼ cup chopped chives or parsley, for garnish

6 steps

Prep:15minCook:1h 13min

Updated at: Sun, 15 Oct 2023 21:46:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories506.3 kcal (25%)

Total Fat27.6 g (39%)

Carbs21.3 g (8%)

Sugars2.3 g (3%)

Protein38.8 g (78%)

Sodium1089 mg (54%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1 x 12 ouncepeppered bacon

package, thick-cut

0.5white onion

thinly sliced

6 tablespoonssalted butter

3 x 6.2 ounceLong Grain & Wild Rice Fast Cook

boxes, cooked according to package directions

1 x 10.5 ouncecan condensed cream of onion soup

or cream of mushroom

1 cupsour cream

1 cupchicken broth

store-bought, or Homemade Chicken Broth

1 teaspoongarlic powder

kosher salt

freshly ground black pepper

2.5 poundschicken tenders

¼ cupchives

chopped, or parsley, for garnish

Instructions

Step 1

1. Preheat the oven to 375°F.

Step 2

2. Lay the bacon slices side by side to cover the bottom of a 9 x 13 x 3-inch (deep) baking pan or other wide, deep baking dish. Use any remaining slices along the sides of the pan. Place the onion slices on top of the bacon, overlapping them as necessary to cover the bottom. Cut 4 tablespoons of the butter into cubes and evenly sprinkle them on top of the onions.

Step 3

3. In a large bowl, combine the wild rice blend, soup, sour cream, broth, garlic powder, and salt and pepper to taste. Stir until combined. Spoon the rice over the butter cubes and smooth the mixture out. Nestle the tenders into the rice, pressing them down slightly. Melt the remaining 2 tablespoons butter and brush it on the chicken. Season with a few pinches of salt and pepper.

Step 4

4. Cover the pan tightly with foil and bake for 55 minutes. Uncover and bake until the chicken is cooked through, about 20 minutes.

Step 5

5. Sprinkle the chives or parsley on top. Serve right out of the pan.

Step 6

6. Store leftovers in a covered container in the refrigerator for up to 4 days.