[CnD] Slightly different take on company chicken

emtelk at frontier.com emtelk at frontier.com
Tue Feb 20 15:18:31 EST 2018


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 at acbradio.org] 
Sent: Tuesday, February 13, 2018 1:15 AM
To: cookinginthedark at acbradio.org
Cc: Deborah Barnes <misslady0971 at 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 at 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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