Chicken Cassandra
Yield
8 servingsPrep
20 minCook
Ready
Trans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | pounds |
whole chicken
cut into serving pieces |
|
⅓ | cup |
salad dressing, italian
|
|
1 ½ | cups |
long grain rice
raw |
|
2 | cups |
tomatoes, stewed, canned
|
* |
½ | cup |
white wine
dry |
* |
1 | teaspoon |
italian seasoning
|
* |
⅛ | teaspoon |
celery seeds
|
|
1 ½ | teaspoons |
salt
|
|
1 | package |
brussels sprouts
frozen, broken apart |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1.4 | kg |
whole chicken
cut into serving pieces |
|
79 | ml |
salad dressing, italian
|
|
355 | ml |
long grain rice
raw |
|
473 | ml |
tomatoes, stewed, canned
|
* |
118 | ml |
white wine
dry |
* |
5 | ml |
italian seasoning
|
* |
0.6 | ml |
celery seeds
|
|
7.5 | ml |
salt
|
|
1 | package |
brussels sprouts
frozen, broken apart |
* |
Directions
Rinse chicken pieces and pat dry.
In skillet, sauté chicken in Italian salad dressing over medium heat.
Mix rice, tomatoes, wine, seasonings and Brussles sprouts in crock-pot.
Top with chicken.
Cover and cook on LOW setting for 4 to 6 hours.