Artichoke Chicken And Rice

Recipe Ingredients

1 lb	454g / 16oz	Chicken breasts halves - (to 1 1/2 lbs)
1/4 cup	15g / 0.5oz	Flour
3 tablespoons	45ml	Grated Parmesan cheese
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Coarsely-ground black pepper
1 teaspoon	5ml	Paprika
2 tablespoons	30ml	Olive oil
1 1/2 cups	240g / 8.5oz	Converted rice
1/4 cup	36g / 1.3oz	Chopped red bell pepper or pimiento
4		Scallions - chopped
4 oz	113g	Mushrooms - sliced
1 1/2 cups	355ml	Chicken 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.

Source:
"Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com"

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