INGREDIENTS

• 1 to 1 1/2 pounds chicken breasts halves
• 1/4 cup flour
• 3 tablespoons Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 1 1/2 cups converted rice
• 1/4 cup chopped red bell pepper or pimiento
• 4 green onions, chopped
• 4 ounces mushrooms, sliced
• 1 1/2 cups chicken broth (use bouillon, canned, or base)
• 1 can cream of celery soup, low fat
• 1 can artichokes, quartered and drained

PREPARATION

1. In a large skillet over medium heat, heat the olive oil.
2. Combine flour, cheese, salt, pepper, and paprika.
3. Dredge chicken in the flour mixture then brown in the hot oil.
4. Transfer chicken to the slow cooker.
5. In the hot skillet, saute bell pepper, green onions, and mushrooms for about 2 minutes.
6. Add chicken broth and soup, stirring to combine thoroughly; pour over chicken.
7. Stir in rice and artichokes; cover and cook for 5 to 6 hours on low.