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 
> <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.
>>
>>
>>
>> ___
>> 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
>
>
>
> ___
> 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

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


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

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 
> <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.
>>
>>
>>
>> ___
>> 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
>
>
>
> ___
> 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

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

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 
> <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.
>>
>>
>>
>> ___
>> 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
>
>
>
> ___
> 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

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 <misslady0...@att.net>
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 <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.
>
>
>
> ___
> 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



___
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

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

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

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 <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.
>
>
>
> ___
> 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



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


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

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 <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.
>
>
>
> ___
> 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



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

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 <misslady0...@att.net>
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.  <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.  

 

___
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

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 
> <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.
>
>
>
> ___
> 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

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.  <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.  

 

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

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

Re: [CnD] company chicken tnt: Question about this message?

[Helen Whitehead via Cookinginthedark]

Was this email supposed to go elsewhere?
The body of the message  doesn't relate to the  recipe.

-Original Message-
From: Amanda Wilson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, February 6, 2018 4:10 PM
To: cookinginthedark@acbradio.org; mama <poodles4e...@bellsouth.net>
Cc: Amanda Wilson <moonro...@bellsouth.net>
Subject: Re: [CnD] company chicken tnt



Happiness is a basket of Golden Retriever puppies. 

> On Feb 6, 2018, at 12:49 PM, Kathy Brandt via Cookinginthedark 
> <cookinginthedark@acbradio.org> wrote:
> 
> The recipe said a whole chicken, which is typically eight pieces.
> 
>> On Feb 6, 2018, at 9:40 AM, Dani Pagador via Cookinginthedark 
>> <cookinginthedark@acbradio.org> wrote:
>> 
>> 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

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

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

Re: [CnD] company chicken tnt

[Amanda Wilson via Cookinginthedark]

Happiness is a basket of Golden Retriever puppies. 

> On Feb 6, 2018, at 12:49 PM, Kathy Brandt via Cookinginthedark 
>  wrote:
> 
> The recipe said a whole chicken, which is typically eight pieces.
> 
>> On Feb 6, 2018, at 9:40 AM, Dani Pagador via Cookinginthedark 
>>  wrote:
>> 
>> 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
>>  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

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

Re: [CnD] company chicken tnt

[Mike and jean via Cookinginthedark]

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

Re: [CnD] company chicken tnt

[Kathy Brandt via Cookinginthedark]

The recipe said a whole chicken, which is typically eight pieces.

> On Feb 6, 2018, at 9:40 AM, Dani Pagador via Cookinginthedark 
>  wrote:
> 
> 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
>  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

Re: [CnD] company chicken tnt

[Dani Pagador via Cookinginthedark]

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
 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

[CnD] company chicken tnt

[Mike and jean via Cookinginthedark]

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