I use an oblong corningware dish that is about 8 inches long and about 4 inches wide. We just use 5 chicken legs, however, you could use as little as two thighs. Hope this is a help. Be sure and eat the topping that falls off the chicken in the cooking dish. It is delicious with the rice inside of it. mike
-----Original Message----- From: Dani Pagador via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, February 6, 2018 9:42 AM To: cookinginthedark@acbradio.org Cc: Dani Pagador <pocketfulofs...@gmail.com> Subject: Re: [CnD] company chicken tnt 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 <cookinginthedark@acbradio.org> 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 > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
