Good Morning on this Last Day of January
As the last day of January comes to a close, I find myself reflecting on the unique contributions of those who have chosen to be our kindred spirits. Memories of a young friend recalling someone special in her life have prompted me to ask you this: Do you have a recipe that is attached to a certain individual who has become your chosen family, your kin?
For me, this recipe is a treasured one from my late sister's recipe box. It's a dish that she shared with our family, and now, nearly fifty years later, I will be cooking it in my kitchen. The recipe's sentimental value adds to the flavor and warmth of this dish, and I am excited to share it with those who have become my family.
The Recipe: Sister's Special Chicken and Rice
Ingredients:
- 2 cups of white rice
- 4 cups of chicken broth
- 1 can of cream of mushroom soup
- 4-6 chicken breasts, boneless and skinless
- 1/2 cup of white wine
- 1/2 cup of butter, melted
- 1 teaspoon of salt
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of dried thyme
- 1/4 teaspoon of black pepper
Directions:
- Preheat oven to 350°F.
- In a 9x13 inch casserole dish, evenly spread rice on the bottom. Pour chicken broth and mushroom soup over the rice.
- Place chicken breasts on top of the mixture.
- In a separate bowl, mix together white wine, melted butter, salt, garlic powder, thyme, and black pepper. Pour over the chicken.
- Cover the dish with foil and bake for 1 hour and 15 minutes or until the chicken is fully cooked and rice is tender.
- Remove the foil and bake an additional 10-15 minutes or until the top is golden brown.
- Serve and enjoy!
Originally Post From https://www.timesfreepress.com/news/2024/jan/30/fare-exchange-in-search-of-chattanooga-cooks/
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Cyril Acquah - Lab Technician - Foodpairing AI
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