Chicken cassandra
8 Servings
Ingredients
| Quantity | 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 |
Directions
*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)