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Artichoke Chicken And Rice

Type: Chicken, Poultry
Courses: Main Course
Serves: 6 people

Recipe Ingredients

1 lb 454g / 16ozChicken breasts halves - (to 1 1/2 lbs)
1/4 cup 15g / 0.5ozFlour
3 tablespoons 45mlGrated Parmesan cheese
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlCoarsely-ground black pepper
1 teaspoon 5mlPaprika
2 tablespoons 30mlOlive oil
1 1/2 cups 240g / 8.5ozConverted rice
1/4 cup 36g / 1.3ozChopped red bell pepper or pimiento
4   Scallions - chopped
4 oz 113gMushrooms - sliced
1 1/2 cups 355mlChicken broth (use bouillon, canned, or base)
1 can  Cream of celery soup, low-fat
1 packet  Artichokes - quartered, and drained

Recipe Instructions

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 crockpot.

In the hot skillet, saute bell pepper, scallions, and mushrooms for about 2 minutes; add chicken broth and soup, stirring to combine thoroughly; pour over chicken in the crockpot. Stir in rice and artichokes; cover and cook for 5 to 6 hours on LOW.

"Southern U.S. Cuisine (crockpot collection) at -"


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