CHICKEN AND RICE DINNER

My family lines up seconds of this hearty main dish from my mother-in-law, Mary Lou Baumert—a great cook! In this easy tasty recipe, the chicken bakes to a beautiful golden brown.—Denise Baumert, Dalhart, Texas

SERVINGS: 6

CATEGORY: Main Dish

METHOD: Other stovetop

TIME: Prep: 15 min. Bake: 55 min.
Ingredients:

* 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
* 1/4 to 1/3 cup all-purpose flour
* 2 tablespoons canola oil
* 2-1/3 cups water
* 1-1/2 cups uncooked long grain rice
* 1 cup milk
* 1 teaspoon salt
* 1 teaspoon poultry seasoning
* 1/2 teaspoon pepper
* Minced fresh parsley

Directions:
Dredge chicken in flour. In a large skillet, brown chicken in oil on all sides over medium heat.
In a large bowl, combine the water, rice, milk, salt, poultry seasoning and pepper. Pour into a greased 13-in. x 9-in. baking dish. Top with chicken.
Cover and bake at 350° for 55 minutes or until chicken juices run clear. Garnish with parsley. Yield: 6 servings.