3 boneless, skinless chicken breasts
olive oil or butter, to taste
3/4 cup chopped onion
1 cup quartered mushrooms
3/4 cup chopped celery
3 1/2 to 4 cups cooked wild rice
4 slices thick-cut bacon
1 cup dairy sour cream (light)
2 (10 oz. ea.) cans cream of mushroom soup (Campbell's Healthy Request)
1 1/2 cups milk (non-fat)
1/4 cup chopped fresh tarragon
salt and pepper, to taste
1 to 1 1/2 cans refrigerator flaky layer biscuits (Pillsbury Grands)

Preheat oven to 375°F.

In a large skillet with butter or olive oil cook onions, mushrooms and celery at medium heat. Turn down to medium-low and add the cooked wild rice.

Brown bacon in a pan, remove and cut into small pieces. Add to rice/vegetable mix. Cook chicken over medium heat in the bacon grease.

Add dairy sour cream, soups, milk and tarragon to large skillet. Drain chicken and add to the large skillet. Mix thoroughly and then move entire contents to a large casserole dish. Season with salt and pepper, to taste.

Pull apart flaky biscuits and place atop the casserole.

Bake at 375°F for about 40 minutes. Casserole should be bubbly and biscuits toasted.

Submitted by: Shannon Rask