Baked chicken with bacon bottom & wild rice from Magnolia Table, Volume 1: A Collection of Recipes for Gathering (page 221) by Joanna Gaines and Marah Stets

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Notes about this recipe

  • Eat Your Books

    Can substitute cream of mushroom soup for cream of onion soup.

  • audrey_7eulf8 on May 28, 2026

    This smells good and tastes good! I typically use 1 box of rice and try to get as much chicken in the pan as possible.

  • Singleta417 on September 11, 2025

    Don't get me wrong, casseroles are the top of my list when I am craving comfort food. However, this one fell short for me. I didn't mind the condensed soup or boxed rice. I just felt that there was just too much rice. I think 2 boxes of rice would have been just fine. There was so much rice that I could only fit about 1 lb of chicken tenders, I was using a very deep le creuset 9x13 baker too! I am not so sure the bacon really added to it. Which I can't believe I am saying. I did little seasoning of salt because I knew there would be plenty from the condensed soup, box rice seasoning packet and bacon. In fact the result was way too salty and the serving amount really could feed an army! Hey I tried it but wouldn't make it again.

  • lou_weez on May 27, 2020

    This was pretty good considering there was tinned soup in it. I used condensed chicken soup instead of the condensed onion or mushroom as the recipe suggested. I would also dice the bacon next time, it was weird dishing it out with whole pieces of floppy bacon.

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