Pesto Artichoke Chicken over Rice |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 8 |
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This is an adaptation of my Artichoke Chicken with Rice recipe (#183814). The pesto saves time on mixing up seasonings, and lends a wonderfully rich flavor to the rice. PLEASE NOTE: Due to comments on this and my similar recipe I've noted that you need to use converted or brown rice for this to turn out right. 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 ounce) jar classico traditional basil pesto |
1 (10 1/2 ounce) can condensed cream of chicken soup |
salt |
pepper |
Directions:
1. Place rice in crockpot and add the broth.
2. Rinse chicken and pat dry; cut into bite-size pieces.
3. Place chicken on rice and sprinkle with salt and pepper.
4. Add artichoke hearts.
5. Pour pesto over chicken and artichokes, then spoon cream of chicken soup over the top.
6. Cover and cook for 4 - 6 hours. Check rice and stir about an hour before cooking is complete to avoid mushy rice.
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