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 (we use minute rice).
one-half package dry onion soup mix
Place chicken pieces in baking dish, skin side up in 1 layer. Mix other
i
Hi gang. I'm Randy tijerina.
I'll be undertaking a huge step in my life. heading over to Criss
Cole in Austin Texas!.
Are there folks on this list who live in austin?
Folks I can hang with maybe have a bite to eat.and I can one day
join the list of contributors of recipes>?
I am nervou
Might be better just to say Minute rice as at least one person used regular and
it didn't get done. That way, maybe no one would do that. 1/3 cup Minute Rice.
Deb B.
-Original Message-
From: Mike and jean via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, Febru
The part most people cut off is the thick end toward the bottom.
I am weird. I take all of it cut the plyable top part into maybe one
inch slices and mince the parts on the bottom.
All cook fine.
They take to any variety of seasoning.
At least this is my opinion.
Sometimes when you buy them the
Thanks.
I did what you suggested.
I sauted the leeks and put them in soup.
It turned out well.
Lori
-Original Message-
From: gail johnson via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Tuesday, February 13, 2018 5:36 AM
To: cookinginthedark@acbradio.org
Cc: gail johns
