Chicken Cassandra
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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.