The ingredient list now reflects the servings specified
Place chicken in a large soup pot and cover with water. Bring to a boil. Stir in the salt, pepper, and poultry seasoning; boil for 1 hour, skimming fat from water occasionally.
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter over low heat in a large skillet. Add the rice and cook, stirring, for 10 minutes. Transfer rice to a large roasting pan. Pour the broth from the chicken into the roasting pan; top with the chicken.
Bake in the preheated oven until rice is cooked, about 30 minutes.
1115 calories; 72.4 g total fat; 148 mg cholesterol; 595 mg sodium. 78.5 g carbohydrates; 33.6 g protein; Full Nutrition
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.