Looking for Chattanooga Cooks' Favorite Recipes with Memorable Stories

Looking for Chattanooga Cooks' Favorite Recipes with Memorable Stories

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


  • 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


  1. Preheat oven to 350°F.
  2. In a 9x13 inch casserole dish, evenly spread rice on the bottom. Pour chicken broth and mushroom soup over the rice.
  3. Place chicken breasts on top of the mixture.
  4. In a separate bowl, mix together white wine, melted butter, salt, garlic powder, thyme, and black pepper. Pour over the chicken.
  5. Cover the dish with foil and bake for 1 hour and 15 minutes or until the chicken is fully cooked and rice is tender.
  6. Remove the foil and bake an additional 10-15 minutes or until the top is golden brown.
  7. 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