Old-Fashioned Chicken and Rice (Oamc)

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.

• Ready In: 35 mins
• Serves: 6
• Yields: 1 9X13 pan

Ingredients

• 2 1⁄2 cups chicken broth
• 1 1⁄2 lbs chicken, skinless, boneless breasts, cut into 1-inch pieces
• 1 1⁄2 cups long-grain rice, uncooked
• 1  cup  chopped onion
• 1⁄4 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.