CHICKEN ITALIANO

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 (uncooked)
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.

In a large skillet, saute chicken in Italian salad dressing over medium heat.

In a crock-pot, mix rice, tomatoes, wine, seasonings; stir in Brussels sprouts. Place chicken on top of rice mixture.

Cover and cook on low setting for 4 to 6 hours.

Makes 8 servings
Source: CDC