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Recipe Source: cdkitchen.com
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Artichoke Chicken And Rice
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Serves/Makes: 6
Ready in: > 5 hrs
- 2 tablespoons olive oil
- 1/4 cup flour
- 3 tablespoons Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1 teaspoon paprika
- 1 1/2 pound chicken breast halves
- 1/4 cup chopped red bell pepper or pimiento
- 4 green onions, chopped
- 4 ounces mushrooms, sliced
- 1 1/2 cup chicken broth
- 1 can cream of celery soup, low fat
- 1 1/2 cup converted rice
- 1 can artichokes, quartered and drained
In a large skillet over medium heat, heat the olive oil. Combine flour, cheese, salt, pepper, and paprika. Dredge chicken in the flour mixture then brown in the hot oil. Transfer chicken to the slow cooker. In the hot skillet, saute bell pepper, green onions, and mushrooms for about 2 minutes; add chicken broth and soup, stirring to combine thoroughly; pour over chicken. Stir in rice and artichokes; cover and cook for 5- 6 hours on low.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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