Are they concerned about bacterial growth? As long as you hit the critical temperature and time during cooking, extended warmth should be fine, right?
You might need an agar plate experiment to convince them, hah.
You might need an agar plate experiment to convince them, hah.
A colleague described to me after his time living in Japan encountering wonderful single-box puddings that could be prepared in a rice cooker. Unfortunately the rice cooker in a Japanese household is for cooking rice. Not for cooking puddings. The product probably failed.
I'd assume at least some of those ingredients are overcooked, unless OP carefully chose that particular combination (and used frozen chicken).
The "OG tv dinner" / "what can be cooked in the same time" problem has always fascinated me. I expect somewhere on the Internet there's a list of combinations and cooking methods.
Interestingly enough, the longer I cook, the dryer the chicken feels. At some point, the whole thing becomes one mess except the chicken withdraws and feels very dry. It isn't supposed to be a fancy feast. All I'm saying is it is an option for when we don't want to actually put effort into cooking.