Ingredients

1 pound chicken breasts halves to 1 1/2 pounds
1/4 C. flour
3 Tbsp. grated Parmesan cheese
1 tsp. salt
1/2 tsp. coarsely-ground black pepper
1 tsp. paprika
2 Tbsp. olive oil
1 1/2 C. converted rice
1/4 C. chopped red bell pepper or pimiento
4 scallions chopped
4 oz. mushrooms sliced
1 1/2 C. chicken broth use bouillon, canned, or base
1 can cream of celery soup, low fat
1 can artichokes quartered, and drained

Cooking 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 crock pot. 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 crock pot. Stir in rice and artichokes, cover and cook for 5 to 6 hours on low.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)