Artichoke Chicken With Rice |
|
 |
Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 8 |
|
This is a great one-dish meal in the crockpot. You can also substitute an equivalent amount of another vegetable (asparagus and broccoli are both good), making this a versatile recipe you can use often. When I make this dish I tend to use more pepper and basil than garlic, and just a tiny hint of dill. PLEASE NOTE: Due to comments in reviews on this and a similar recipe of mine, I've clarified that you need to use converted or brown rice for this to turn out right. Sorry for any confusion! Ingredients:
1 1/2 lbs boneless skinless chicken breasts |
1 1/2 cups converted rice or 1 1/2 cups brown rice |
1 1/2 cups chicken broth |
1 (15 ounce) can quartered artichoke hearts |
1 (10 1/2 ounce) can condensed cream of chicken soup |
salt |
pepper |
basil |
garlic powder |
dill weed |
Directions:
1. Spray crockery insert with non-stick cooking spray.
2. Place rice in crockpot and add the broth.
3. Rinse chicken and pat dry; cut into bite-size pieces.
4. Place chicken on rice and top with artichoke hearts.
5. Season Cream of Chicken soup to taste with salt, pepper, basil, garlic, and dill; spoon soup over the layer of chicken.
6. Cover and cook for 4 - 5 hours. check rice and stir about an hour before cooking is complete to avoid mushy rice.
|
|