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.
In another bowl, mix a can of Cream of Mushroom Soup and 2/3 cup sour cream.
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.
Top the chicken with the soup mixture.
Cover and bake at 350 degrees for one hour.
Uncover and sprinkle with paprika. Bake for 15 more minutes, or until chicken is done.
What regional food is your favorite?
With love from my country kitchen,