Deb,

Could you pre-cook the rice you would like to use and then add it to the recipe 
either partially cooked or fully cooked?

Just thinking out loud.

Eileen


From: Deborah Barnes via Cookinginthedark
Sent: Monday, February 12, 2018 4:29 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] company chicken tnt

If you do adjust the recipe, can you tell me what you do?  I don't usually get 
minute rice either--like regular better.

Deb B.

-----Original Message-----
From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 12, 2018 3:48 PM
To: cookinginthedark@acbradio.org
Cc: Kathy Brandt
Subject: Re: [CnD] company chicken tnt

The minute rice does clarify things. I had forgotten, or else it hadn’t sunk in 
when I wrote the message, that your recipe said not to cover. I prefer regular 
rice to minute rice, so, since regular is what I buy aside from basmati, will 
adjust recipe accordingly.

> On Feb 12, 2018, at 12:34 PM, Mike and jean via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
>
> The recipie specifically states not to cover.  It does call to be cooked for 
> 1 and 1/2 hours and we have never had the rice come out uncooked.  Again, I 
> recommend using minute rice.  mike
>
> -----Original Message-----
> From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradioorg]
> Sent: Monday, February 12, 2018 10:10 AM
> To: cookinginthedark@acbradio.org
> Cc: Kathy Brandt <katya20...@comcast.net>
> Subject: Re: [CnD] company chicken tnt
>
> 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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