Joanna Gaines Baked Chicken With Bacon And Wild Rice

This creamy comforting Joanna Gaines Baked Chicken With Bacon And Wild Rice features chicken tenders and is ready in 1 hour and 35 minutes. The savory bacon juices perfectly flavor the fast-cooking wild rice as it bubbles in the oven. I find par-cooking the thick-cut bacon first yields an amazing texture.

Why This Classic Works

I love how this comforting casserole brings together simple pantry staples for a big family meal. The thick layer of bacon on the bottom flavors the entire dish as it renders.

While testing this recipe, I quickly learned that using a deep baking dish is totally essential. Draining a little excess liquid before the final bake gives the dish the ultimate consistency.

Joanna Gaines Baked Chicken With Bacon And Wild Rice Ingredients

• 3 (6.2-ounce) boxes fast-cooking long grain and wild rice
• 12 ounces thick-cut peppered bacon slices
• 1/2 medium white onion, thinly sliced
• 6 tablespoons salted butter, cubed
• 1 (10.5-ounce) can condensed cream of mushroom soup
• 1 cup sour cream
• 1 cup chicken broth
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 pounds chicken tenders
• 1/4 cup chopped fresh chives

How To Make Joanna Gaines Baked Chicken With Bacon And Wild Rice

1. Prepare The Rice: Cook the boxed wild rice according to the package directions, then preheat your oven to 375°F.
2. Build The Bacon Layer: Lay the bacon slices side by side to completely cover the bottom of a deep 9×13-inch baking dish. Scatter the thinly sliced onion and cubed butter evenly over the bacon layer.
3. Mix The Filling: In a large bowl, stir together the cooked rice, mushroom soup, sour cream, broth, garlic, salt, and pepper.
4. Assemble The Casserole: Spoon the rice mixture into the baking dish and spread it evenly. Nestle the chicken tenders tightly into the rice, pressing them down lightly.
5. Bake And Garnish: Cover the dish tightly with foil and bake on the middle rack for 55 minutes. Remove the foil, drain excess liquid if needed, and bake 20 more minutes until cooked. Garnish the dish with fresh chives before serving hot.

Recipe Tips

• Pre-cook the bacon: If you prefer a firmer texture, lightly sear the bacon in a skillet for a few minutes before lining your dish.
• Use a deep dish: The butter and broth create a lot of liquid, so a deep baking pan prevents the casserole from spilling over.
• Drain excess moisture: If the casserole looks too wet when you remove the foil, carefully spoon out some liquid before the final uncovered baking time.

What To Serve With Baked Chicken With Bacon And Wild Rice

This rich casserole pairs wonderfully with bright, acidic side dishes to balance the creamy rice. A crisp green salad dressed with a simple lemon vinaigrette makes a fantastic accompaniment. Roasted green beans are another great option that adds a nice crunch.

How To Store

Store any leftover casserole in an airtight container in the refrigerator for up to 4 days. You can also mix the wild rice filling a day in advance and keep it chilled until you are ready to assemble and bake.

FAQs

Can I use chicken breasts instead of tenders?

Yes, you can use chicken breasts for this recipe. Just be sure to slice them into thinner strips so they cook evenly within the rice.

Do I have to use peppered bacon?

Regular thick-cut bacon works perfectly fine if you prefer a milder flavor. I often use standard applewood smoked bacon when serving this dish to young children.

Can I use homemade wild rice?

You can absolutely use your own homemade blend instead of the boxed versions. You will need about six cups of fully cooked and seasoned wild rice.

Nutrition

• Calories: 580 kcal
• Total Fat: 32 g
• Saturated Fat: 15 g
• Cholesterol: 145 mg
• Sodium: 1250 mg
• Total Carbohydrate: 34 g
• Protein: 38 g

Try More Recipes:

• Joanna Gaines Charcuterie Board
• Joanna Gaines Mocha Trifle Cups
• Joanna Gaines Butternut Squash Spinach Salad

Joanna Gaines Baked Chicken With Bacon And Wild Rice

Recipe by Imen Dridi

Servings

10

servings

Prep time

20

minutes

Cooking time

1

hour 

15

minutes

Total time

1

hour 

35

minutes

Joanna Gaines Baked Chicken With Bacon And Wild Rice is a creamy, comforting casserole layered with thick-cut bacon, creamy mushroom soup, and tender chicken. Ready in 1 hour and 35 minutes, this homestyle favorite is ideal for large family gatherings.

Ingredients

• 3 (6.2-ounce) boxes fast-cooking long grain and wild rice

• 12 ounces thick-cut peppered bacon slices

• 1/2 medium white onion, thinly sliced

• 6 tablespoons salted butter, cubed

• 1 (10.5-ounce) can condensed cream of mushroom soup

• 1 cup sour cream

• 1 cup chicken broth

• 1 teaspoon granulated garlic

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 2 1/2 pounds chicken tenders

• 1/4 cup chopped fresh chives

Directions

• 1. Prepare The Rice: Cook the boxed wild rice according to the package directions, then preheat your oven to 375°F.
• 2. Build The Bacon Layer: Lay the bacon slices side by side to completely cover the bottom of a deep 9×13-inch baking dish. Scatter the thinly sliced onion and cubed butter evenly over the bacon layer.
• 3. Mix The Filling: In a large bowl, stir together the cooked rice, mushroom soup, sour cream, broth, garlic, salt, and pepper.
• 4. Assemble The Casserole: Spoon the rice mixture into the baking dish and spread it evenly. Nestle the chicken tenders tightly into the rice, pressing them down lightly.
• 5. Bake And Garnish: Cover the dish tightly with foil and bake on the middle rack for 55 minutes. Remove the foil, drain excess liquid if needed, and bake 20 more minutes until cooked. Garnish the dish with fresh chives before serving hot.