Good Mornin’ Y’all! Up and caffienatin’. YAWN 'Tis 65 Amurrkin out with a predicted high of 88 and sunny for the day. Pool weather!!! YAY!!! Also, as soon as it’s daylight enough which shall be shortly Ima crank up the smoker. Chikin boobs and laigs plus a couple of <snerk> butts <snerk> shall be smoked.
JDD and Partner are comin’ over late mornin’ to hang at the pool with us. I have sammich makin’s for N.O.L. and we shall dine upon smoked chikin, N.O.T. sallit (N.O.T. are boiled and coolin’ down as I post) and steamed asparagus. Oh and I bought a nice loaf of French bread to toast up. JDD and Partner are bringin’ an angel food cake, strawberries and real whipped cream, so strawberry shortcake for dessert even!
nettie when you listed the ingredients you have, my first thought was death chikin. Therefore, the recipe for death chikin follows. It’s in the Mumper Recipe Blog but I cut and pasted for your convenience cause I’m nice (dammit!) like that. 
Death Chicken
From: eleanorigby
First of all, it’s called Death Chicken because it’s post-funeral food, which is some of the best food on the planet. Not sure about that claim? Go to a random funeral and then go eat something–bound to taste finger lickin’ good. One reason it’s post-funeral food is that it takes awhile to cook in the oven, so you make it, go to the service (skip the graveside) and come home and eat.
Note: do NOT jack with these ingredients until you have made it at least once first. Yes, all of them need to be in it. Go with it. Have a little faith, people–listen to the pastor at that service, mmkay?
Death Chicken:
Line a 9x13 pan with raw bacon–use 6 or more slices (and none of that damned Canadian crap–bacon, folks. Not hickory smoked or maple syrup injected. BACON)
One cup of uncooked (white, not instant) rice–pour evenly OVER the bacon.
Put some chicken pieces on top of the rice. I tend to do boneless thighs and/or breasts. Leave the skin on (or off).
Salt and pepper the chicken a bit.
Sprinkle some paprika over the chicken. No, I don’t know how much. Just keep in mind you’re not making chicken paprikash.
In a separate bowl, mix (whisk) together the following:
1 can cream of chicken soup (I use Campbell’s–I bet you food snobs do too).
1 cup water
little bit o’ garlic salt
pinch o’ nutmeg (you heard me)–I add 2 pinches
1 teaspoon of oregano (dried)
2-3 tablespoons of dried parsley flakes (or fresh parley)
Mix until smooth (I actually whisk the soup and water together and then add the spices. It seems sensible.), then POUR mixture over chicken, covering rice (get in the corners).
Cover tightly with foil-heavy is better. Do not peek with this recipe!
Place in a 300 degree oven for 2 hours (I have done 350 for an hour, but it’s not as good).
The house will smell divine. You will inhale this. No lie.
Now I need more caffiene and rumbly tummy is growlin’ at me. Then, I must needs get to smokin’.
What do Satan and I have in common today?
We’re both smokin’ <snerk> butts! <snerk>
Happy Sattidy Y’all!