I love Stone Mountain!
Do you have an oven? Although it takes about an hour and a half and turning on an oven in the middle of a southern summer is against all that's sacred and holy, you cannot go wrong with Chicken and Rice.
* Family pack of chicken thighs - about 8 (that's the poultry version of bacon).
* Can of cream of mushroom soup (regular size).
* Can of cream of celery soup.
* Package of onion soup mix.
* 2 cups rice (uncooked, white is easiest; brown takes longer). No instant stuff.
* 2 cans worth of milk.
* A disposable foil casserole pan that will fit in the oven.
* Foil to cover while in the oven.
Mix all the ingredients together - it will be very wet in texture. Some pour the onion soup mix over the casserole but I think the flavors meld better by mixing.
Bake at 350 for about 90 min. Check it at about 60. The rice should be melt in your mouth, not very chewy at all or al dente. You can take the foil off at about the 60 or 70 min mark to crisp the top. Yum. Check it every 10 min until the 90 min mark.
Feeds about 3 people if they're insanely hungry, 4 easily, sometimes a bit more. Fold the casserole pan and cover with foil for refrigeration of leftovers.
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