Jimmy Tango wrote:
> 1 10 1/2-oz can cream of chicken soup
> 1 10 1/2-oz can cream of celery soup
> 1 10 1/2-oz can cream of mushroom soup
> 1/4 lb melted butter or margarine
> 1 1/4 cups Minute Rice
> 1 fair sized chicken or chicken parts
> salt, pepper, and paprika
>
> Blend together the soups, melted butter or margarine and rice. Lay
> the pieces of chicken over the top and brush with additional melted
> butter. Season with salt, pepper and paprika. Bake for 2 1/2 to 3
> hours at 275 degrees.
>
>


Is this cooked Minute Rice or raw?

3 hours seems like an awfully long cooking time. Have you actually
tried this recipe?

-Bob

"zxcvbob" > wrote in message
...
> Jimmy Tango wrote:
>> 1 10 1/2-oz can cream of chicken soup
>> 1 10 1/2-oz can cream of celery soup
>> 1 10 1/2-oz can cream of mushroom soup
>> 1/4 lb melted butter or margarine
>> 1 1/4 cups Minute Rice
>> 1 fair sized chicken or chicken parts
>> salt, pepper, and paprika
>>
>> Blend together the soups, melted butter or margarine and rice. Lay
>> the pieces of chicken over the top and brush with additional melted
>> butter. Season with salt, pepper and paprika. Bake for 2 1/2 to 3
>> hours at 275 degrees.
>
>
> Is this cooked Minute Rice or raw?
>
> 3 hours seems like an awfully long cooking time. Have you actually tried
> this recipe?
>
> -Bob

Maybe Minute Rice would work, but I'm concerned that there is no water at
all in the recipe or vegetables to give off water. I just don't see any
rice hydrating and then cooking very well with just the canned soups.
Perhaps by cooking the chicken that long there is enough broth from the
chicken to do the job. I remember doing a recipe like this as a newly wed
and the rice was hard and the mixture soupy. I would think a can of
mushroom soup, some celery and onion and a can of mushrooms and then use
regular rice would work out much better.Just a thought.
J

"Janet Bostwick" > wrote in message
...
>
> "zxcvbob" > wrote in message
> ...
> > Jimmy Tango wrote:
> >> 1 10 1/2-oz can cream of chicken soup
> >> 1 10 1/2-oz can cream of celery soup
> >> 1 10 1/2-oz can cream of mushroom soup
> >> 1/4 lb melted butter or margarine
> >> 1 1/4 cups Minute Rice
> >> 1 fair sized chicken or chicken parts
> >> salt, pepper, and paprika
> >>
> >> Blend together the soups, melted butter or margarine and rice. Lay
> >> the pieces of chicken over the top and brush with additional melted
> >> butter. Season with salt, pepper and paprika. Bake for 2 1/2 to 3
> >> hours at 275 degrees.
> >
> >
> > Is this cooked Minute Rice or raw?
> >
> > 3 hours seems like an awfully long cooking time. Have you actually
tried
> > this recipe?
> >
> > -Bob
>
> Maybe Minute Rice would work, but I'm concerned that there is no water at
> all in the recipe or vegetables to give off water. I just don't see any
> rice hydrating and then cooking very well with just the canned soups.
> Perhaps by cooking the chicken that long there is enough broth from the
> chicken to do the job. I remember doing a recipe like this as a newly wed
> and the rice was hard and the mixture soupy. I would think a can of
> mushroom soup, some celery and onion and a can of mushrooms and then use
> regular rice would work out much better.Just a thought.
> J
>
>

I wouldn't even know how to cook Minute Rice! LOL. I only use the "real"
stuff.

kili

"kilikini" > wrote in message
om...
>
snip
> I wouldn't even know how to cook Minute Rice! LOL. I only use the "real"
> stuff.
>
> kili
I think you bring some water to boil, turn off the heat and stir in the
MR--or is that Stove Top Dressing? Or maybe that's Rice A Roni. I've got
my commercials mixed up.
J

"Janet Bostwick" > writes:
>"kilikini" > wrote:

>> I wouldn't even know how to cook Minute Rice! LOL. I only use the "real"
>> stuff.
>>
>I think you bring some water to boil, turn off the heat and stir in the
>MR--or is that Stove Top Dressing? Or maybe that's Rice A Roni. I've got
>my commercials mixed up.

I don't think it's Stove Top. The last time I made it, you heated up
water and butter and spices first, got it to boil, then added the bread
crumbs. I've never made Minute Rice or Rice A Roni. Making the real
stuff is easy enough and quick, I don't know why one would need to dumb
it down.

Stacia

zxcvbob wrote:
> Jimmy Tango wrote:
>
>> 1 10 1/2-oz can cream of chicken soup
>> 1 10 1/2-oz can cream of celery soup
>> 1 10 1/2-oz can cream of mushroom soup
>> 1/4 lb melted butter or margarine
>> 1 1/4 cups Minute Rice
>> 1 fair sized chicken or chicken parts
>> salt, pepper, and paprika
>>
>> Blend together the soups, melted butter or margarine and rice. Lay
>> the pieces of chicken over the top and brush with additional melted
>> butter. Season with salt, pepper and paprika. Bake for 2 1/2 to 3
>> hours at 275 degrees.
>>
>
>
> Is this cooked Minute Rice or raw?
>
> 3 hours seems like an awfully long cooking time. Have you actually
> tried this recipe?
>
> -Bob

You have to understand the poster is into weird variations of the
mediocre "suggstions" often found on canned and weird products such as
"minute rice" products. You will notice most recipes contain some
permutation of canned stuff, hot dogs, lots of butter and minute rice.

This guy's gotta work for Campbells . . . .

Van

On Tue, 11 Oct 2005 19:36:39 GMT, Jimmy Tango
> wrote:

>1 10 1/2-oz can cream of chicken soup
>1 10 1/2-oz can cream of celery soup
>1 10 1/2-oz can cream of mushroom soup
>1/4 lb melted butter or margarine
>1 1/4 cups Minute Rice
>1 fair sized chicken or chicken parts
>salt, pepper, and paprika
>
>Blend together the soups, melted butter or margarine and rice. Lay
>the pieces of chicken over the top and brush with additional melted
>butter. Season with salt, pepper and paprika. Bake for 2 1/2 to 3
>hours at 275 degrees.
>
Does the chicken come in a can too?

Kathy in NZ wrote:

> On Tue, 11 Oct 2005 19:36:39 GMT, Jimmy Tango
> > wrote:
>
>
>>1 10 1/2-oz can cream of chicken soup
>>1 10 1/2-oz can cream of celery soup
>>1 10 1/2-oz can cream of mushroom soup
>>1/4 lb melted butter or margarine
>>1 1/4 cups Minute Rice
>>1 fair sized chicken or chicken parts
>>salt, pepper, and paprika
>>
>>Blend together the soups, melted butter or margarine and rice. Lay
>>the pieces of chicken over the top and brush with additional melted
>>butter. Season with salt, pepper and paprika. Bake for 2 1/2 to 3
>>hours at 275 degrees.
>>
>
> Does the chicken come in a can too?


There's no reason it couldn't...

Best regards,
Bob

zxcvbob > wrote:

>Is this cooked Minute Rice or raw?
>
>3 hours seems like an awfully long cooking time. Have you actually
>tried this recipe?

Tell you what, Bob. For a while, I just thought his "stuff" was an
attempt at humor. I have noticed that he never seems to respond to
anyone, so the word "Troll" has now replaced "humor". He's a troll,
obviously - soon to reach the level of spammer if it keeps up <G>.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

In article >,
(AlleyGator) wrote:
(snipped)
>
> Tell you what, Bob. For a while, I just thought his "stuff" was an
> attempt at humor. I have noticed that he never seems to respond to
> anyone, so the word "Troll" has now replaced "humor". He's a troll,
> obviously - soon to reach the level of spammer if it keeps up <G>.
>
> --
> The Doc says my brain waves closely match those of a crazed ferret.
> At least now I have an excuse.

Troll or no, it's about food!! In a food group. Fancy that. And note
the ON-topic conversations that happen because of Jimmy's recipes. Not
a bad thing at all.
--
http://www.jamlady.eboard.com

> >
>
> Can you substitute the chicken parts for fresh road kill?
>

Why waste good road kill on a recipe like that ?

Dean G.