Chicken Gone Wild

Sharon Holland, St. Louis Park, MN
2018 wild rice recipe contest finalist

    ½ cup finely chopped onion
    ¼ cup finely sliced celery
    ¼ cup finely chopped fresh mushrooms
    1 tbsp canola oil
    1 cup cooked wild rice
    3 strips bacon, cooked and chopped
    4 Just BARE® Boneless Skinless Chicken Breast Fillets, thinly pounded
    4 strips bacon
    canola oil cooking spray
    8 shaved deli corned beef slices, cut into bite-sized pieces
    1 cup Crystal Farms® Shredded Monterey Jack Cheese
    1 cup sour cream
    1 can cream of chicken soup
    2/3 cup chicken broth
    1 can (4 oz) Green Giant® Mushrooms Pieces & Stems with juice

Preheat oven to 325F. In medium skillet, sauté onion, celery, and fresh mushrooms in oil until soft. Stir in wild rice and chopped bacon; set aside. Spoon 1/3 cup of wild rice mixture on each chicken breast. Roll up, spiral with 1 strip of bacon, and secure with toothpicks; set aside. Prepare 9x13" pan with canola spray and layer corned beef, cheese, and chicken. In medium bowl, combine sour cream, soup, broth, and canned mushrooms; pour over chicken. Bake covered, 2½ hours. Periodically spoon sauce over chicken. Remove cover for last ½ hour of baking.

4 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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