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I love living in the south and I love the foods of the south! When I moved to South Carolina for my first teaching position and job after going to college, the cook at the school introduced me to a southern favorite – rice with gravy. I loved it. However, it also helped to pack on pounds that I’d never had before! So a little in moderation is a good thing!
The recipe I’m sharing is a twist on the southern rice and gravy, and since I use light sour cream, I don’t feel quite as bad about it! =) This Chicken and rice dish calls for baby carrots, but can be made with other vegetables, such as frozen peas, as I did this time. It’s a great do-ahead dish. Prep it and get it ready for the oven, then pop it in there before suppertime.
Here’s how it’s made:
Cook one cup rice. I use the instant kind. Saute’ an onion and 3/4 cup celery in 2 tbl. butter. Add the rice, 2 Tsp parsley, a little salt and pepper and 16 oz. baby carrots or frozen peas. Place rice mixture into the bottom of a casserole dish.
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In another bowl, mix a can of Cream of Mushroom Soup and 2/3 cup sour cream.
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Place a cut up fryer or four chicken breasts on top of rice mixture.
These chicken breasts were huge, so I only had room for three.
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Top the chicken with the soup mixture.
Cover and bake at 350 degrees for one hour.
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Uncover and sprinkle with paprika. Bake for 15 more minutes, or until chicken is done.
Enjoy!
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What regional food is your favorite?
With love from my country kitchen,
RefreshHer 
I love rice with any kind of sauce. Can't wait to have some tonight! =)
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How could a person not love that?! I hope you enjoy it!
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Can't wait to eat this for dinner tonight!
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