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.
- add garlic salt or garlic powder (you won't miss the salt)
- add 3-4 chicken breasts (or equivalent in other chicken parts, if you prefer)
- add 1 cup white rice
- add 1 cup water
- add 6 slices bacon
- add ground nutmeg
- add 3 tablespoons dried parsley flakes
- add 1 teaspoon oregano
- add 1 (10 3/4 ounce) can regular condensed cream of chicken soup or reduced-fat reduced-sodium condensed cream of chicken soup
- Line a 9x13-inch baking pan with the bacon.
- Pour the uncooked rice over the bacon, then lay the chicken breasts on top of the rice.
- 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!
- 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).
- Bake at 300 degrees F for 2 hours.
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