Artichoke Chicken and Rice Tuesday, September 13, 2011


1 to 1 1/2 lbs boneless, skinless chicken breasts halves
1/4 cup flour
3 TBSP Parmesan cheese
1 tsp salt
1/2 tsp coarsely ground pepper
1 tsp smoked paprika
2 TBSP olive oil
1 1/2 cups Uncle Ben’s converted rice
1/4 cup chopped red bell pepper
4 green onions, chopped
4 oz mushrooms, sliced
1 cup chicken broth
1 can cream of celery soup, low fat
1 can artichoke hearts, 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 5 to 6 hours on low.


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