| CHICKEN WITH HERBED RICE |
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4 to 6 Servings2-1/2 to 3 pound broiler-fryer chicken, cut up Salt and pepper 3 tablespoons Butter Flavor CRISCO, divided 1/3 cup chopped celery 1/4 cup chopped onion 3/4 cup uncooked long-grain rice 1/4 cup uncooked wild rice, rinsed 1 cup fresh sliced mushrooms 1/2 teaspoon ground poultry seasoning 1/2 teaspoon dried rosemary leaves 1 can (10-3/4 ounces) chicken broth 2 teaspoons dried parsley flakes 2 tablespoons sliced almonds (optional) Preheat oven to 350ºF. Line a 13 x 9 x 2-inch baking pan with foil. Set aside. Sprinkle chicken pieces with salt and pepper. In large skillet melt 2 tablespoons Butter Flavor Crisco. Add chicken. Brown over medium-high heat. Set aside. In small skillet melt remaining 1 tablespoon Butter Flavor Crisco. Add celery and onion. Cook and stir over medium heat until tender. Transfer to prepared pan. Sprinkle rice, wild rice and mushrooms over celery and onion. Sprinkle in poultry seasoning and rosemary. Pour chicken broth over mixture. Arrange chicken pieces on top. Sprinkle parsley flakes over chicken. Cover tightly with foil. Bake at 350ºF for about 1-1/4 hours, or until wild rice is tender. Uncover; sprinkle with almonds. Bake for 15 minutes longer to crisp chicken. |
