cups uncooked jasmine rice
(14-oz.) can chicken broth
cup dry white wine* $
(8-oz.) package sliced fresh mushrooms
teaspoons salt, divided
(3½ lb.) cut-up whole chicken $
tablespoons chopped fresh parsley
1. Preheat oven to 350º. Stir together rice, chicken broth, buttermilk, wine, mushrooms, and 1/2 tsp. salt. Spoon rice mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle chicken with pepper and remaining 1 1/2 tsp. salt. Place chicken on top of rice mixture. 2. Bake, covered, at 350º for 1 1/2 hours or until chicken is done. Sprinkle with parsley just before serving. *1/2 cup chicken broth may be substituted.