Recipe by Spicy Gal
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.
Top Review by angellina76
This didn't turn out like I expected. The only thing that I think it could be is that I bought chicken pieces instead of a fryer chicken, 2 large breasts and a package of drumsticks. I used more bacon than called for. after the 2 hours cooking the chicken wasn't done and the rice was over done. It ended up cooking over three hours. The rice does get a nice flavor.
- 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) canregular 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 See How It's Made
- 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.