Yield: 8 Servings
Measure | Ingredient |
---|---|
3 pounds | Chicken fryer * |
1½ cup | Raw rice; long-grain |
½ cup | Dry white wine |
⅛ teaspoon | Celery seed |
1 pack | Brussels sprouts; frozen*** |
⅓ cup | Italian salad dressing |
2 cups | Stewed tomatoes; chopped** |
1 teaspoon | Italian seasoning |
1½ teaspoon | Salt |
*Cut into serving pieces;
**(16 oz) ea; chopped;
***broken apart
Rinse chicken pieces and pat dry. In skillet, saute` chicken in Italian salad dressing over medium heat. Mix rice, tomatoes, wine, seasonings and Brussels sprouts in crock-pot. Top with chicken. Cover and cook on LOW setting for 4 to 6 hours. 8 servings (about 3 quarts) Dee Penrod, FGGT98B FROM: DEIDRE ANNE PENROD (FGGT98B)