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Party Chicken Recipe

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This recipe for Party Chicken, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kimberly Partin
Added: Sunday, October 4, 2009


1 pkg corn beef
8 chicken breasts wrapped with strip of bacon
2 cans cream of mushroom soup
2 small containers of plain yogurt
Rice - Your choice, Regular or Sticky Rice

*I use Sticky Rice with this recipe.
The brand I use is Nishiki.
This is a Japanese type rice.
When it is cooked in a rice cooker or a pot as directed, it becomes "sticky."
The instructions are on the bag of Nishiki.
I usually use 2 cups of rice for 2 1/2 cups of water.
The rice will swell, so it will make more than you think.
This rice is really fun to eat.

Place pieces of corn beef on bottom of greased 9 x 13 pan. Place chicken wrapped with bacon on top of the corn beef. (*It works best to partially cook the bacon ahead of time before wrapping around the chicken - to ensure a better end result of crisp bacon). Combine cream of mushroom with yogurt and pour on top of the chicken/bacon.
Bake at 350 degrees for 1 1/2 to 2 hours.
Serve over rice. (I serve this over sticky rice).

Personal Notes:
Personal Notes:
The mix of flavors in this recipe are dynamically delicious. Recipe given to me by my best friend Christiane from KU. She also introduced me to sticky rice ~ so good and fun to eat :o)




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