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1
Boil Chicken breasts (they should be at least half way cooked, but do not need to be completely done).
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2
preheat oven to 350 Degrees.
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3
Soften cream cheese in a large microwavable mixing bowl for around 15-30 seconds in the microwave, depending on your wattage.
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4
when soft, mix the cream of chicken soup, mayonnaise, cheese, garlic powder, onion powder, and pepper until smooth.
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5
CUT the uncooked strips of bacon into small 1/4 inch squares ( I use my cooking shears, it goes much faster than using a knife) Add the bacon pieces to the soup mixture and stir in well.
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6
CUT or tear the boiled chicken breasts into bite sized pieces and place in a 9x11 glass baking dish, or a glass dish of similar size (with at least 2 inches depth) Its ok if you need to do more than one layer of chicken.
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7
Pour the soup mixture over the chicken and smooth until even.
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8
Bake at 350 for about 30 minuets or until top is bubbly and cheese is melted.
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9
Begin cooking your Wild Rice once the casserole is in the oven (PLEASE NOTE: Cook times and water measurements will vary depending on your altitude and the type of rice you buy, be sure to consult the package for proper measurements and instructions) Rice may take between 20 and 30 minuets to cook.
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10
Serve over wild rice and enjoy!
