Re: [CnD] Slightly different take on company chicken

[Deborah Barnes via Cookinginthedark]

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???  

[CnD] Slightly different take on company chicken

[Kathy Brandt via Cookinginthedark]

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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Re: [CnD] company chicken tnt

[Deborah Barnes via Cookinginthedark]

Hi Eileen,

I thought of that but I think it's supposed to form a kind of crust.  It'll be 
quite good I think but it wouldn't be the same precooked.

At least I don't think so.

But thanks for the idea.

Deb B.

-Original Message-
From: Eileen Scrivani via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 12, 2018 4:33 PM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani
Subject: Re: [CnD] company chicken tnt

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 
>  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 
> 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 
>>  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.  >
>> 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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>
>
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>

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Re: [CnD] Slow-Cooker Rocky Road Candy

[Deborah Barnes via Cookinginthedark]

Oh that's okay.  I usually wound but just thought I should ask as I never make 
candy.  
https://www.gofundme.com/sugars-transplant-journey



Bless you, Sugar Lopez



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Re: [CnD] Slow-Cooker Rocky Road Candy

[Sugar Lopez via Cookinginthedark]

Hi Deb
First we miss you at the north pole.
I spray or butter the insdie of the crockpot.
Sorry I did not include that
sugar

‘My health may fail, and my spirit may grow weak, but God remains the strength 
of my heart; he is mine forever.
~Psalms 73:26

Please support me in my journey to another opportunity of life at:
https://www.gofundme.com/sugars-transplant-journey

Bless you, Sugar Lopez





-Original Message-
From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 12, 2018 11:57 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] Slow-Cooker Rocky Road Candy

This is funny!!!  The part about the closet I mean.  
https://www.gofundme.com/sugars-transplant-journey



Bless you, Sugar Lopez



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[CnD] asking for repost of company chicken

[Jeanne Fike via Cookinginthedark]

Hi,

Could someone repost the company chicken T recipe that has been discussed?
I seemed to have deleted it.

Thanks.

 Jeanne

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Re: [CnD] company chicken tnt

[Eileen Scrivani via Cookinginthedark]

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 
>  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 
> 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 
>>  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.  >
>> 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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>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
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>> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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>
>
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Re: [CnD] company chicken tnt

[Deborah Barnes via Cookinginthedark]

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 
>  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 
> 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 
>>  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.  >
>> 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.
>>
>>
>>
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>> ___
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>> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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>
>
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>

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Re: [CnD] company chicken tnt

[Mike and jean via Cookinginthedark]

I apologize, I will repost the recipie with minute rice in it.  I am so sorry.  
Ihope that I comes out better the next time.  have a good day.

-Original Message-
From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 12, 2018 1:22 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes 
Subject: Re: [CnD] company chicken tnt

It didn't say minute rice in the recipe.  It just said "rice".  I used regular 
rice.  I did cook it for an hour and a half.  If the recipe had said "minute 
rice" then I would have used that.

Thanks for clarifying.  Next time, I'll use minute rice.  It had a good flavor.

Deb B.

-Original Message-
From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 12, 2018 12:35 PM
To: cookinginthedark@acbradio.org
Cc: Mike and jean
Subject: Re: [CnD] company chicken tnt

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@acbradio.org]
Sent: Monday, February 12, 2018 10:10 AM
To: cookinginthedark@acbradio.org
Cc: Kathy Brandt 
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 
>  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.  
> 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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Re: [CnD] company chicken tnt

[Kathy Brandt via Cookinginthedark]

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 
>  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@acbradio.org]
> Sent: Monday, February 12, 2018 10:10 AM
> To: cookinginthedark@acbradio.org
> Cc: Kathy Brandt 
> 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 
>>  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.  >
>> 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.
>>
>>
>>
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>> ___
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>> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] Slow-Cooker Rocky Road Candy

[Deborah Barnes via Cookinginthedark]

This is funny!!!  The part about the closet I mean.  
https://www.gofundme.com/sugars-transplant-journey

 

Bless you, Sugar Lopez

 

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[CnD] Slow-Cooker Rocky Road Candy

[Sugar Lopez via Cookinginthedark]

Slow-Cooker Rocky Road Candy

 

makes approximately 24 pieces

1 (16-ounce) bag of chocolate chips
1 (10-ounce) bag of mini marshmallows (don't dump in whole bag; eyeball it
or measure it out)
1 3/4 cup chopped walnuts
non stick foil or parchment paper

The Directions.
Use a 4-quart slow cooker.

Pour the chocolate chips into your stoneware.

Cover and cook on high for 1 hour, stirring every 20 minutes or so.

While chocolate is melting, line two cookie sheets with parchment paper or
nonstick foil.
When chocolate is all melty, stir in a bunch of marshmallows ---probably not
the whole entire bag -- eyeball it. I used at least half a bag.
Mix with a big spoon and add chopped walnuts (or whatever nuts you prefer).
Remove stoneware from heating element.
Use two spoons and drop mounds of chocolate-marshmallow-nut gooeyness onto
the Release foil.
Place cookie sheets into the refrigerator to cool and harden.
Once cool, you can place the candy into those cute little cellophane bags
and tie with a pretty ribbon.
Or you can fill your robe pockets and go eat them all in the closet.

As long as you enjoy them!

 

 

"Kindness is the language which the deaf can

hear and the blind can see."

~Mark Twain

 

Please support me in my journey to another opportunity of life at:

 
https://www.gofundme.com/sugars-transplant-journey

 

Bless you, Sugar Lopez

 

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Re: [CnD] company chicken tnt

[Deborah Barnes via Cookinginthedark]

It didn't say minute rice in the recipe.  It just said "rice".  I used regular 
rice.  I did cook it for an hour and a half.  If the recipe had said "minute 
rice" then I would have used that.

Thanks for clarifying.  Next time, I'll use minute rice.  It had a good flavor.

Deb B.

-Original Message-
From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 12, 2018 12:35 PM
To: cookinginthedark@acbradio.org
Cc: Mike and jean
Subject: Re: [CnD] company chicken tnt

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@acbradio.org]
Sent: Monday, February 12, 2018 10:10 AM
To: cookinginthedark@acbradio.org
Cc: Kathy Brandt 
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 
>  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.  
> 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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> Cookinginthedark@acbradio.org
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>
> ___
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Re: [CnD] company chicken tnt

[Mike and jean via Cookinginthedark]

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@acbradio.org]
Sent: Monday, February 12, 2018 10:10 AM
To: cookinginthedark@acbradio.org
Cc: Kathy Brandt 
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 
>  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.  
> 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.
>
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark

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Re: [CnD] company chicken tnt

[Mike and jean via Cookinginthedark]

We use minute rice and it always cooks all the way through.  

-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, February 12, 2018 9:33 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes 
Subject: Re: [CnD] company chicken tnt

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.  

[CnD] Cooking with Leeks

[Lori Castner via Cookinginthedark]

Hello, I bought several leeks for a soup recipe, but am not sure how to
prepare them.

The recipe says to discard the green parts. How can I tell which parts are
green?

Any help would be appreciated.

 

Lori C.

 

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Re: [CnD] company chicken tnt

[Kathy Brandt via Cookinginthedark]

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 
>  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.  
> 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.
>
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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Re: [CnD] company chicken tnt

[Deborah Barnes via Cookinginthedark]

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.