Old-Fashioned Chicken and Rice (Oamc)

Chef #1176752's Note:

This is from the Cook for a Day, Eat for a Month Cookbook. It was easy to make, and it's simple flavor makes it yummy for the whole family.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Serves: 6

Yield: 1.0 9X13 pan

• 2 ½ cups chicken broth
• 1 ½ lbs chicken , skinless, boneless breasts, cut into 1-inch pieces
• 1 ½ cups long-grain rice , uncooked
• 1 cup chopped onion
• ¼ cup minced parsley , fresh
• 6 garlic cloves , minced
• 1 small red bell pepper , sliced into thin strips
• 1 (6 ounce) jar sliced mushrooms (with liquid)
• 1 teaspoon poultry seasoning

Directions:

1. In large Dutch oven, bring broth to a boil. Add remaining ingredients. Mix well and return to boil. Reduce heat to medium; cover tightly and cook 20 minutes or until chicken is no longer pink and rice is tender.
2. To Freeze: Place in labeled freezer bags; freeze.
3. To Serve: Place into large skillet; heat over med heat until heated through. Serve.