Death Chicken

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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.

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Ingredients [?]

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  • 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


  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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