2 hrs 10 mins
Spicy Gal's Note:
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.
My Private Note
Units: US | Metric
- 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)
- 1Line a 9x13-inch baking pan with the bacon.
- 2Pour the uncooked rice over the bacon, then lay the chicken breasts on top of the rice.
- 3Whisk 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!
- 4Pour 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).
- 5Bake at 300 degrees F for 2 hours.
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Nutritional Facts for Death Chicken
Serving Size: 1 (303 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 644.0
- Calories from Fat 241
- Total Fat 26.8 g
- Saturated Fat 8.0 g
- Cholesterol 111.8 mg
- Sodium 946.8 mg
- Total Carbohydrate 58.0 g
- Dietary Fiber 1.9 g
- Sugars 0.5 g
- Protein 38.8 g