We are gearing up for our favorite season in the Streets house. We have waited patiently, and I can almost see the light at the end of the tunnel… Wait… that’s not just light!! It’s smoke!! It’s a drum line!! It’s adorable cheerleaders that will forever be secretly hated for their smokin’ little bodies!! It’s FOOTBALL in the South, y’all!!

As much as I would love to live where the crisp, cool air was palpable, I don’t. I live in Georgia near a major SEC school (Go Dawgs!). Here we don’t open the door and nuzzle into a scarf with smiling eyes until at least November. Instead, we either choose to bake in the kiln that is a college football stadium (sweating from places we didn’t know could sweat) or we sit in front of a TV and burn our food pipe with the sting of whiskey. Dealers choice. I grew up in an avid Auburn family and had season tickets my entire childhood. I am now in a biSECual marriage with a Georgia Bulldog (family approves because it’s not that other team that cannot be named.)

For me and my house, we choose A/C.

Well, now that I took a solid detour let’s get back to the the real topic- Sunday Supper!! Apparently college boys in tight pants can still distract me😂

This Sunday we sat around the table with some of our family friends for probably the last time of this year. Not because we won’t see each other every weekend, but because of the “f” word. FOOTBALL! I mean could you go that long without seeing this face?

I think not!

Before I ramble any longer about how college kids I don’t know personally, here is what I fed the ones I actually know and love. This meal’s VIP was my mom Julia’s chicken and rice. This dish has been a favorite for Bowles girls and others for many, many years. Easy, cheap, and will make you roll your eyes and make uncomfortable noises with each bite! I served it with Lima Beans cooked in chicken stock, crescent rolls, and we had brookies with ice cream for dessert! Grand cost to feed 10 with leftovers for both families? $31.99 for everything, thank you Aldi! Touchdown, home run, goal, and victory!

Julia’s Chicken and Rice

2 lbs boneless skinless chicken breasts

2 packs dry onion soup mix

2 cans cream of chicken soup

2 cups of rice

1 cup of water

1/3 cup dry sherry

Preheat oven to 350

Place chicken breasts, 1 at a time, into a gallon zipper bag and pound them out to an even thickness. Cut in half and sit aside.

In a medium mixing bowl, stir together soups, rice and water. Pour into a greased 9×13 inch pan. Place chicken breasts on top and season with salt, pepper, and a little paprika. Do not add salt into the rice mix, it is perfect as is. I usually spray a little cooking spray on the chicken to help it not get dry. Cover tightly with foil and bake for 1 hour. Check and if the middle still looks really wet, recover and cook a little longer. 20 minutes or so.

Once set, remove from oven and pour the sherry over the casserole. Recover and bake for 30 more minutes.

*I made 2 pans of this and this is how much was left over*

Enjoy!

War Eagle and Go Dawgs!

-C