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This recipe was origunally attributed to my aunt Carolyn Bennett. I have made my own modifications, however, so now it is called Chicken Carolina! 1 cut-up chicken, skin removed
1 can cream of chicken soup
¼ cup flour
1 ½ tsp salt, divided (½ tsp into flour mixture and 1 tsp into rice mixture)
¼ tsp garlic salt, seasoned salt, or Crazy Salt, if available
¼ tsp black pepper
½ tsp paprika, if available
1 ½ cup uncooked rice
2 ½ cups water
parmesan cheese, to taste
Preheat oven to 375º.
Remove skin from chicken pieces. Put 2 TBSP vegetable oil into frying pan and heat to medium. In a plastic bag (an old bread bag works fine – but tape up any holes) mix together flour, salt(s), pepper and paprika.
Drop chicken in flour one piece at a time and shake til coated. Remove from bag and place in heated oil. Brown on all sides til golden 5-10 minutes. (You may have to do this in 2 batches.)
Meanwhile, pour chicken soup into 9 x 13” baking pan. Add rice, 2 ½ cups of water and
1 tsp salt and mix well. Place browned chicken pieces on top of the rice, meat side down.
Place pan in oven and bake for ~40 minutes. Remove from oven, stir rice and turn chicken.
Sprinkle with parmesan cheese. Return to oven and bake ~20 minutes longer until chicken seems done and rice has absorbed all liquid.
Total cooking/preparation time: Moderate
Servings: 4-6
Cookbook Section: College / ID: 220
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