Shelly's Recipe

CHICKEN CASSANDRA (Crock pot)

Category: Chicken

3 lbs chicken fryer, cut into serving pieces
1/3 cup Italian salad dressing
1 1/2 cups raw rice -- long-grain
2 cups stewed tomatoes, chopped
1/2 cup Dry white wine
1 tsp Italian seasoning
1/8 tsp Celery seed
1 1/2 tsp Salt
1 pkg Brussels sprouts, frozen

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)