Thanks, Ellen.  I've never used quinoa before--is it like pasta or rice?

Thanks,

Deb B.

-----Original Message-----
From: ellen telker via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, February 20, 2018 3:17 PM
To: cookinginthedark@acbradio.org
Cc: emt...@frontier.com
Subject: Re: [CnD] Slightly different take on company chicken

Thursday I made a recipe similar to this that Marilyn posted a while ago.  It 
called for regular rice which I prefer to Minute Rice, but I didn't have any so 
I used quinoa.  It came out very well and I would do it again.  gI did it in a 
casserole dish which I covered.  
Ellen

-----Original Message-----
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, February 13, 2018 1:15 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes <misslady0...@att.net>
Subject: Re: [CnD] Slightly different take on company chicken

No rice, huh?  Isn't that interesting.

Wonder what would happen if you made a meal out of it by adding some green 
beans and maybe some small potatoes???  <g<

Deb B.

-----Original Message-----
From: Kathy Brandt via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, February 13, 2018 12:47 AM
To: cookinginthedark
Cc: Kathy Brandt
Subject: [CnD] Slightly different take on company chicken

This comes from the Stillmeadows cookbook, what I copied out during the mid-70s:

12 thighs or six breasts

One can cream of chicken or cream of mushroom soup

1 cup sour cream
1/2 package dry onion soup mix

In greased oblong baking pan place chicken pieces skinn side up in one layer. 
Makes remaining ingredients and pour over chicken. Bake at 3:50 for one and a 
half hours. Do not cover. Serves six.

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