Prep: 30 mins. Cook: 2hrs. 40mins. BOOKS NOTES: "Herb-seasoned long-grain and wild rice mix makes this extra-easy. Serve it for a harvest-time Sunday supper.

1 (6-ounce) box seasoned long-grain and wild rice mix

3 tablespoons butter

1 medium onion, chopped

1/2 pound mushrooms, sliced

1 cup drained canned chestnuts, quartered

1 large roasting chicken (6 to 7 pounds)

Salt and freshly ground pepper

2 tablespoons flour

1 3/4 cups chicken broth

1/4 cup dry sherry or additional broth

1 (6-ounce) box seasoned long-grain and wild rice mix 3 tablespoons butter 1 medium onion, chopped 1/2 pound mushrooms, sliced 1 cup drained canned chestnuts, quartered 1 large roasting chicken (6 to 7 pounds) 2 tablespoons flour 1 3/4 cups chicken broth 1/4 cup dry sherry or additional broth

1.) Prepare rice mix according to package directions. Preheat oven to 400 degrees Fahrenheit. In a large frying pan, melt 2 tablespoons of butter over medium heat. Add onions and cook 2mins. Add mushrooms and cook, stirring often, 3 mins. Add cooked rice and chestnuts to pan and stir to mix.

2.) Fill chicken cavity with rice stuffing. Rub skin with remaining 1 tablespoon butter. Season chicken with slat and pepper. Tie legs together with kitchen string. Place chicken, breast side up, on a rack in a shallow roasting pan. Roast 30mins. Reduce oven temp. to 350 degrees and continue to roast until an instant reading thermometer inserted into thigh registers 180 degrees, about 2hrs. longer.

3.) Remove chicken to a carving board. Pour off all but 2 tablespoons of drippings from pan. Add flour to drippings and cook over medium heat, stirring, 2mins. Whisk in broth and sherry and bring to a boil, stirring, until gravy is thickened and smooth, about 3 mins. Season with additional salt and pepper to taste.

4.) Spoon stuffing into a serving bowl. Carve chicken and serve with stuffing and gravy.