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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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Thanks to Chef Queen of Cups for posting a lower-fat version of this recipe. Here is the original...low-fat it is not (!), but to me, it is the ultimate comfort food. It gets its name from the strong Southern tradition of bringing a covered dish to families in mourning (with a double meaning resulting from the saturated fat content!) -this was the favorite of all the comfort foods brought on one such occasion. It's from the book God Save the Sweet Potato Queens by Jill Conner Browne. Ingredients:
6 slices bacon |
1 cup white rice |
3 -4 chicken breasts (or equivalent in other chicken parts, if you prefer) |
1 (10 3/4 ounce) can regular condensed cream of chicken soup or 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup |
1 cup water |
1 teaspoon oregano |
3 tablespoons dried parsley flakes |
ground nutmeg |
garlic salt or garlic powder (you won't miss the salt) |
Directions:
1. Line a 9x13-inch baking pan with the bacon.
2. Pour the uncooked rice over the bacon, then lay the chicken breasts on top of the rice.
3. Whisk together the remaining ingredients- using a pinch of nutmeg and a few shakes of garlic salt/powder- but*don't* eliminate the nutmeg, because I promise, it's what makes the dish!
4. Pour the whisked mixture over the rice, then cover the dish with heavy duty foil (the author states emphatically that it's really important to use*heavy duty* foil, so if I don't have any, I use two layers of regular foil to be safe).
5. Bake at 300 degrees F for 2 hours.
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