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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.
- 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)
- 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.
This has been a staple dish in my household for at least 7 years. We all love it! I'm making two casserole dishes full of it today just so I can have leftovers for the remainder of my week. I saw that another reviewer used turkey bacon--I don't recommend it. It's a fatty recipe, but real bacon is key to the success of the dish. Sometimes I like crushed garlic instead of garlic powder, but we love the taste of garlic in our food!
Besides the weird name, this was awesome! My husband called it one of my top five, which is really saying a lot with how much I cook! I will definitely be making this again, but calling it something else. Thank you!!
It doesn't get easier than this! I made a few adjustments due to dietary reasons, using beef bacon rather than pork, cream of celery soup, and 1 1/2 cups my own chicken broth in place of the water. I increased the liquid from the start taking the suggestion from some other reviewers, and the rice turned out perfect. The flavor of the bacon permeates the entire dish. We enjoyed it very much. Thank you!