Secret Recipes

Artichoke Chicken and Rice

• 1 to 1 1/2 pounds chicken breasts halves
• 1/4 cup flour
• 4 Tbsp Parmesan cheese
• 1 tsp salt
• 1/2 tsp coarsely ground pepper
• 1 tsp paprika
• 2 Tbsp olive oil
• 1 1/2 cups converted rice
• 1/4 cup chopped red bell pepper
• 4 green onions, chopped
• 4 oz mushrooms, sliced
• 1 1/2 cups chicken broth (use bouillon, canned, or base)
• 1 can cream of celery soup
• 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 to 6 hours on low (200° F).

Servings:

6