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This blog and website was created in memory of Katherine Joanne House. To remind and motivate us to live a life that is simple by filling it with love, hard work, and kindness. The Spirit of a Classic American Woman, is one who puts Faith and Family above all else. We are not perfect, but we work  hard and we count our blessings.
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Joanna Gaines' Baked Chicken Recipe

"To everything there is a season, a time for every purpose under Heaven"

Ecclesiastes 3:1

Each and every one of us has experienced a time, when God's timing just didn't make sense. For Aunt Mary Ann, breaking an ankle couldn't have come at a worse time. She was in charge of putting on a family party and hosting people at her farm. So to help ease the stress of walking in a boot, I decided to take some dinner over to her! After looking through Joanna Gaines' Magnolia Table Cook Book, I came upon the perfect recipe, "Baked Chicken with Bacon Bottom & Wild Rice" to make for Aunt Mary Ann. Though I'm sure Aunt Mary Ann would rather not have a boot on her ankle, I am thankful for the opportunity to help and spend time with her.

Ingredients

-One Twelve ounce package thick-cut peppered bacon

-1 white onion, thinly sliced

-6 tablespoons salted butter

-Three 6.2 ounce boxes Uncle Ben's Long Grain & Wild Rice Fast Cook, cooked according to package directions

-One 10.5-ounce can condensed cream of onion or cream of mushroom soup

-1 cup sour cream

-1 cup store-bought chicken broth or Homemade Chicken Broth

-1 tsp. garlic powder

-Kosher salt and freshly ground black pepper

-2.5 pounds chicken tenders

-1/4 cups chopped chives or parsley, for garnish

Directions

1. Preheat oven to 375 degrees

2. Lay bacon side to side in 9x13 pan.

2. Place the onion slices on top of the bacon, overlapping them as necessary to cover the bottom. Cut 4 tablespoons of the butter into cubes and evenly sprinkle them on top of the onions.

3. In a large bowl, combine the wild rice blend, soup, sour cream, broth, garlic powder, and salt and pepper to taste. Still until combined. Spread the rice over the butter cubes and smooth the mixture out. Place the tenders into the rice, pressing them down slightly. Melt the remaining 2 tablespoons of butter and spread over the chicken. Season with a few pinches of salt and pepper.

4. Cover the pan lightly with foil and bake for 55 minutes. Uncover and bake until the chicken is cooked through, about 20 minutes.

5. Sprinkle the chives or parsley on top. Serve right out of the pan.

Though I didn't have bite of this chicken recipe, Aunt Mary Ann reported that it was delicious! Enjoy!


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