Pesto Artichoke Chicken over Rice
- Ready In:
- 5hrs 20mins
- Ingredients:
- 8
- 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 1/2 ounce) can condensed cream of chicken soup
- salt
- pepper
directions
- Place rice in crockpot and add the broth.
- Rinse chicken and pat dry; cut into bite-size pieces.
- Place chicken on rice and sprinkle with salt and pepper.
- Add artichoke hearts.
- Pour pesto over chicken and artichokes, then spoon cream of chicken soup over the top.
- 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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Reviews
-
I like all of these ingredients separately, but when you put them together, it just didn't work for me. My daughter, who will eat most anything I cook took a pass on it tonight. I felt there was too much of an artichoke taste going on. Maybe cutting the artichokes to 1/2 a can would be better. But another problem was the pesto sauce. It soaked into the rice turning it a greenish grey color. Not a very attractive dish when served. Sorry. :-(
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RECIPE SUBMITTED BY
I'm a former Seattlite settling into the Austin area. When I started maternity leave with my first son, I had a little time to pick up cooking as a real hobby again. I've really enjoyed it!
I've decided to only work part time during my little boys' first few years, so I'm looking forward to having plenty of time to experiment with my cooking. So far it's working out well!