Chicken-Rice Casserole

Source: Casserole Magic

5-6 pound roasting chicken cut in serving pieces
1/2 cup flour
1 teaspoon salt
pepper
4 tablespoons butter or bacon fat
1 cup raw rice
3/4 cup chopped celery
1 large onion chopped
1/2 green pepper chopped
2 medium tomatoes peeled and sliced
1 tablespoon minced parsley
1 teaspoon sweet basil
1 cup chicken broth
1 cup white wine and/or tomato juice

Simmer neck, back, wing tips and giblest in 2 cups salted water 30
minutes to provide broth. Put flour, salt, and pepper in paper bag and
shake pieces of chicken. Heat fat to sizzling in large heavy skillet and
brown chicken all over. Remove to 2 quart casserole, cover tightly, nad
put in 350 degree oven for 30 minutes. While it cooks, put dry rice in
remaining fat in skillet and brown over medium heat, stirring constantly
to prevent burning. Add celery, onion, and green pepper, cooking slowly
until soft. Turn off heat, stir in tomatoes and herbs, and season to
taste. Remove casserole from oven, remove chicken pieces a moment, pour
in rice-vegetable-herb mixture, add chicken broth and arrange chicken on
top. Cover and return to oven 25 minutes, or until rice is tender nad
has absorbed all the liquid. Before serving stir with a long-tined fork
to release steam. Serves 6.

Serve with green pies and fried bananas.