Conestoga Chicken

Serves: 5
Total Calories: 1,424


12 slices bacon (6 full slices, 6 quartered)
6 boneless, skinless chicken breasts
2 garlic cloves, diced
1 stick butter
1 (16-ounce) can chicken broth
2 cups long-grain brown rice
2 cups fresh mushrooms
2 tablespoons sage
1/2 tablespoon pepper
1/2 tablespoon onion powder
1 tablespoon Worcestershire sauce
2 cups fresh broccoli florets
2 (10 3/4-ounce) cans cream of mushroom soup


With 12 coals on bottom and 12 coals on top, cook bacon in 12-inch Dutch oven. Remove whole slices; drain grease, leaving quartered bacon in oven.

Pound chicken slightly until thin and workable to roll. Place one slice of bacon on each breast. Roll, securing with tooth-pick. Add garlic and butter to quartered bacon. Sauté until butter is melted; add chicken rolls, and brown both sides. Remove chicken and set aside.

Add chicken broth, rice, mushrooms, sage, pepper, onion powder, and Worcestershire to oven. Stir lightly to blend together. Place chicken on top of rice. Place broccoli florets around and in between chicken. Place dollops of cream of mushroom soup around oven. Cover and let cook for 30 - 45 minutes until done.

Nutritional Facts:

Serves: 5
Total Calories: 1,424
Calories from Fat: 342

This Conestoga Chicken recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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