Cooking Fun - Part 2

Hopefully you've already read Cooking Fun - Part 1, otherwise you're coming into my cookin' show right in the middle and really have no idea what I'm talking about!! LOL :) If you're comin' back after the Intermission, well, glad you liked it enough to come back for the second half!! So settle into your seat, crunch away on your popcorn and slurp away on that drink.

The lights are dimming..... the music starts.... and Look!! it's started again!

So you'll remember that we had all the ingredients gathered, now it's time to start putting them together.

In the lovely French White Corningware baking dish,

put the rice, cream soup, and water.

Stir together the rice, soup and water,

then whisk in the pepper and paprika.

(and a little salt, but I always forget)

Next place the 4 skinless chicken thighs

in the mixture (the recipe calls for
b/s breasts but they get rather dry,

so I like to use these bone-in thighs).
Then nestle them down in.

Yep, that's right, get the fingers a little messy.

Then wash your paws with soap and water.

It's optional to sprinkle on additional
pepper and paprika, but I never do.
Put the lid on, put it in the oven,
and bake at 350° for about 1 hour.
If it's still juicy after 1 hour, take the lid off
and bake for a few more minutes.
Or serve it like it is if you like it more moist/juicy.

And now....
If you would all look in this direction,
Ta-DA!!!!
YummmmmmmO!!

And you couldn't even really tell that it was made with homemade Cream Soup!

Thank you all for coming to my kitchen and keeping my company while I'm cookin'!! Hopefully I'll have you over again sometime.

And the credits roll...
Ingredients provided by My Country Cupboard
Dishes provided by My Country Cupboard
Photography by Right or Left Hand, whichever one wasn't busy!