BAKED CHICKEN WITH BACON BOTTOM AND WILD RICE

Servings: 10 to 12

THIS comfort-food casserole builds on the down-home flavour of canned cream soup.

In testing, we found that the amount of rendered fat/melted butter in this dish caused splatters and smoke in the oven and it was helpful to place the casserole on a rimmed baking sheet, and to drain off some of the fat before the casserole was done. In fact, we recommend lining the bottom with cooked bacon, rather than raw.

You will need a deep 20cmx8cm baking dish.

MAKE AHEAD: The rice could be cooked and refrigerated a day or two in advance.

Leftovers can be refrigerated for up to 4 days.

525g long grain wild rice

340g thick-cut peppered bacon slices ½ medium white onion, thinly sliced 6 tbs salted butter

1 ¼ cup condensed cream of onion or cream of mushroom soup

1 cup sour cream

1 cup chicken broth (store-bought or home-made)

1 tsp garlic powder

Kosher salt

Freshly ground black pepper

2.2kg chicken fillets

¼ cup chopped chives or parsley, for garnish

Cook the rice according to the package directions.

Preheat the oven to 190°C.

Lay the bacon slices side by side on the bottom of your baking dish so it is completely covered, using any leftover slices to line along the sides.

Scatter the onion slices over the bottom layer of bacon.

Cut 4 tablespoons of the butter into cubes, then distribute them evenly over the onion.

Stir together the cooked wild rice blend, soup, sour cream, broth and garlic powder in a mixing bowl. Season lightly with salt and pepper.

Spoon this mixture into the baking dish, spreading it evenly.

Nestle the chicken fillets into the surface of the rice layer; the fit will be tight side by side, and they should be lightly pressed in.

Melt the remaining 2 tablespoons of butter, then use them to brush the tops of the chicken.

Season lightly with salt and pepper.

Cover tightly with aluminium foil; bake (middle rack) for 55 minutes.

At this point, the chicken will not be cooked through. Uncover and bake for 20 to 25 minutes, or until the chicken is done (it will be pale, so check by inserting a knife into the centre of a fillet).

Scatter the chives or parsley on top just before serving.