Chicken With Herbed Rice

• 2 1/2 to 3 lb. broiler-fryer chicken, cut up
• salt and pepper
• 3 Tbsp. butter, divided
• 1/3 c. chopped celery
• 1/4 c. chopped onion
• 3/4 c. uncooked long grain rice
• 1/4 c. uncooked wild rice, rinsed
• 1 c. fresh sliced mushrooms
• 1/2 tsp. ground poultry seasoning
• 1/2 tsp. dried rosemary leaves
• 1 (10 3/4 oz.) can chicken broth
• 2 tsp. dried parsley flakes
• 2 Tbsp. sliced almonds (optional)

1. Preheat oven to 350u0b0.
2. Line a 13 x 9 x 2-inch baking pan with foil; set aside.
3. Sprinkle chicken pieces with salt and pepper. In large skillet, heat 2 tablespoons butter.
4. Add chicken and brown over medium-high heat.
5. Set aside.

broilerfryer chicken, salt, butter, celery, onion, long grain rice, wild rice, mushrooms, ground poultry seasoning, rosemary, chicken broth, parsley flakes, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=824375 (may not work)