Categories: Casserole, Chicken, Main Dish

Ingredients

• 2 cups uncooked jasmine rice
• 1 (14 ounce) can chicken broth
• 3/4 cup buttermilk
• 1/2 cup dry white wine
• 1 (8 ounce) package slice fresh mushrooms
• 2 teaspoons salt , divided
• 1 (3 1/2 lb) cut-up whole chickens
• 1/2 teaspoon pepper
• 3 tablespoons chopped fresh parsley

Directions

1. Preheat oven to 350°.

2. In a bowl, stir together the chicken broth, buttermilk, wine, mushrooms, and 1/2 teaspoon salt.

3. Spoon rice mixture into a lightly greased 13 × 9 inch baking dish.

4. Sprinkle chicken with pepper and remaining salt.

5. Place chicken on top of rice mixture.

6. Bake, covered, for 1 1/2 hours or until chicken is done.

7. Sprinkle with parsley just before serving.

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