2½ lbs of chicken tenders or boneless chicken thighs
1 lb thick-cut peppered bacon
Medium, thinly-sliced sweet onion
Two boxes Uncle Bens Long Grain & Wild Rice Fast Cook, made according to package directions
1 can Crean of Onion soup
6 Tbl butter
1 cup sour cream
1 cup chicken broth
1 tsp garlic powder
¼ cup chopped chives or parsley for garnish
Preheat oven to 375º
Cut chicken into about 2 bite pieces. Brown pieces until lightly browned.
Cut bacon slices into large pieces and fry for a few minutes to get rid of some of the grease but don’t fry until crispy.
Spread the bacon to cover bottom of 9” x13” pan. Place onion slices over the bacon on bottom of pan. Cut 4 Tbl of butter into pieces and sprinkle on top of onion slices.
Combine the wild rice blend, soup, sour cream, broth, garlic powder, and salt and pepper to your taste. Stir until all mixed.
Spread the rice over the butter cubes and onions. Place the chicken chunks on the rice and lightly press into rice.
Melt remaining 2 Tbl of butter and brush over chicken chunks. Cover pan tightly with tinfoil.
Refrigerate now if cooking later. Be sure to remove from refrigerator at least 15-20 minutes before baking.
Bake covered for about 30 minutes.