I’m pretty much obsessed with any recipe that has corn in it. Corn, crispy bacon, chicken and Parmesan cheese over chicken and wild rice? That’s a meal worth coming home to! Whether you use the slow cooker or the Instant Pot, have your chicken ready to go when you’re ready to cook. You can even grab a rotisserie chicken from the market to shred and use instead! Easy!
1 shallot, chopped
6 pieces of bacon, chopped
1 (14 oz) can of cream corn
1 pound of cooked and shredded chicken
about a cup of grated Parmesan cheese, divided
2 cups of wild rice, cooked and fluffy
Extra Virgin Olive Oil (EVOO)
salt and pepper
In a large skillet over medium-high heat, brown your shallot in a drizzle of EVOO with a sprinkle of salt and pepper. Stir in your bacon pieces and crisp up. Remove a few crispy bacon pieces to the side for a garnish later. Next, stir in your cream corn and shredded chicken. Toss everything together. Sprinkle in half of your grated Parmesan. Simmer over low heat about five minutes until everything is heated through.
Add about half a cup of wild rice to your four serving dishes. Ladle on a helping of your chicken and corn mixture. Sprinkle your remaining crispy bacon pieces down on top along with the rest of your grated Parm. Dinner is done!