Chicken Cassandracrockpot, poultry 3 lb chicken fryer * 1 1/2 cup raw rice; long-grain 1/2 cup dry white wine 1/8 teaspoon celery seed 1 pkg brussels sprouts; frozen*** 1/3 cup italian salad dressing 2 cup stewed tomatoes; chopped** 1 teaspoon italian seasoning 1 1/2 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) |
