Chicken And Rice Milanese

• 2 chickens (2 1/2 lb. each)
• salt and pepper
• celery stalks
• parsley
• onion
• 1 c. rice
• 2 Tbsp. margarine
• 2 c. chicken stock
• 2 cloves garlic, mashed
• 2 tsp. salt
• 3 1/2 c. canned tomatoes
• 2 1/2 c. canned spaghetti sauce
• 1 c. chopped onion
• 1 green pepper, chopped
• 1/2 lb. cooked ham, diced
• 1 (8 oz.) can mushrooms with juice
• 1/8 tsp. oregano
• 1/8 tsp. basil
• 1/8 tsp. pepper

1. Simmer chicken in water with seasonings, celery, parsley and onion until tender.
2. Strain and reserve stock.
3. Bone chicken and leave in nice pieces.
4. Brown rice in margarine until golden brown, stirring constantly.
5. Add chicken stock and simmer.
6. While rice is simmering, add all the ingredients, one by one, as you get them prepared.
7. Last, add the boned chicken.
8. Mix well and pour into a large casserole.
9. Bake at 400u0b0 for 1 hour.
10. It should be juicy and moist.
11. If somewhat dry, add more chicken broth or spaghetti sauce.
12. Serves
13. 8 to 10.

chickens, salt, celery stalks, parsley, onion, rice, margarine, chicken stock, garlic, salt, tomatoes, spaghetti sauce, onion, green pepper, ham, mushrooms, oregano, basil, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=528074 (may not work)