The recipe said a whole chicken, which is typically eight pieces. > On Feb 6, 2018, at 9:40 AM, Dani Pagador via Cookinginthedark > <[email protected]> wrote: > > Hi, Mike. > Thanks for this recipe. It looks really yummy, and really easy, both > of which I need tonight. > > What size pan do you use? > > About how many pounds of chicken does the recipe call for? I have > thighs in the freezer and need to know roughly how much to defrost. > > Thanks, > Dani > > > On 2/6/18, Mike and jean via Cookinginthedark > <[email protected]> wrote: >> We use this recipe on a regular basis. I will be making it for dinner >> tonight. It is delicious and is easy to make. Mike >> >> Company Chicken >> >> >> >> one chicken, cut up (use whatever pieces you want we use all legs) >> >> one can cream of chicken soup >> >> one cup sour cream >> >> one-third cup rice >> >> one-half package dry onion soup mix >> >> >> >> Place chicken pieces in baking dish, skin side up in 1 layer. Mix other >> ingredients and spread over chicken. Do not cover. Bake at 350 degrees >> for >> one and one-half hours or until tender. >> >> >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark
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