“It’s a succulent meal with a touch of Italian seasonings!”

INGREDIENTS

3 pounds chicken fryer, cut into serving pieces with skin removed
1/3 cup fat-free Italian salad dressing
1-1/2 cups long-grain rice
2 cups (16 oz can) stewed tomatoes, chopped
1/2 cup dry, white wine
1 tsp Italian seasoning
1/8 tsp celery seed
2 cups Brussels sprouts

• Rinse chicken pieces; pat dry.
• Sauté chicken in Italian salad dressing over medium heat in a large skillet.
• Mix rice, tomatoes, wine, seasonings, and Brussels sprouts in a crock-pot.
• Place chicken on top of rice mixture.
• Cover and cook on low setting for 4 to 6 hours.