Yummy Mushroom Rice

2 cups long grain rice (uncooked)

4 1/2 cups chicken broth (divided)

1 large onion chopped

3 ribs celery chopped

12 ounces mushrooms sliced 1/4-inch thick

1/2 cup butter

2 tablespoons chopped fresh parsley

1 1/2 teaspoons poultry seasons (optional)

1/2 teaspoon salt or to taste

1/2 teaspoon freshly ground black pepper or to taste

Preheat oven to 350 F and grease a 9x13 baking dish. Combine rice and 4 cups chicken broth in medium saucepan. Cover and cook until tender, about 20 minutes. While rice is cooking, melt butter in a 10 inch skillet. Add onions and celery and cook until onions start to soften. Stir in mushrooms and continue cooking until mushrooms are cooked through. Combine rice, seasonings, remaining half cup of broth, and cooked vegetables in the prepared dish. Baked uncovered for 30 minutes.