Maybe you could pour a cup of water over all, because the rice needs to absorb 
some liquid I would think, the sour cream and the mushroom soup on their own 
wouldn’t be immediately absorbable by the rice, since both of these things on 
their own are quite dense.  Also, you might want to cover while baking, said 
that the liquid underneath the foil or the cover would steam up and better cook 
the rice.

> On Feb 12, 2018, at 9:36 AM, Deborah Barnes via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> Hi,
>
> We tried the company Chicken last night.  The sauce is flavorful, and the 
> chicken was tender.  However, the rice still had a decided crunch to it.  
> I'll make it again but I'll have to do something about the rice.  <g<
>
> Deb B.
>
> -----Original Message-----
> From: Mike and jean via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org]
> Sent: Tuesday, February 06, 2018 6:59 AM
> To: cookinginthedark@acbradio.org
> Cc: Mike and jean
> Subject: [CnD] company chicken tnt
>
> 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.
>
>
>
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