Pesto Artichoke Chicken over Rice

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.

• Ready In: 5 hrs 20 mins
• Serves: 8

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 1/2ounce) 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.