Artichoke Chicken And Rice Recipe

• 1 lb chicken breasts halves - (to 1 1/2 lbs)
• 1/4 c. flour
• 3 Tbsp. grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp coarsely-grnd black pepper
• 1 tsp paprika
• 2 Tbsp. extra virgin olive oil
• 1 1/2 c. converted rice
• 1/4 c. minced red bell pepper or possibly pimiento
• 4 x scallions minced
• 4 ounce mushrooms sliced
• 1 1/2 c. chicken broth (use bouillon, canned, or possibly base)
• 1 can cream of celery soup, low-fat
• 1 can artichokes quartered, and liquid removed

1. In a large skillet over medium heat, heat the extra virgin olive oil.
2. Combine flour, cheese, salt, pepper, and paprika.
3. Dredge chicken in the flour mix then brown in the warm oil.
4. Transfer chicken to the crockpot.
5. In the warm skillet, saute/fry bell pepper, scallions, and mushrooms for about 2 min; add in chicken broth and soup, stirring to combine thoroughly; pour over chicken in the crockpot.
6. Stir in rice and artichokes; cover and cook for 5 to 6 hrs on LOW.
7. This recipe yields 6 servings.
8. NOTES :

chicken breasts halves, flour, parmesan cheese, salt, black pepper, paprika, extra virgin olive oil, rice, red bell pepper, scallions, mushrooms, chicken broth, cream of celery soup, artichokes

Taken from cookeatshare.com/recipes/artichoke-chicken-and-rice-69750 (may not work)