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.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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