Pesto Artichoke Chicken over Rice

Name: Pesto Artichoke Chicken over Rice
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 8 serving(s)
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

(7)

Recipe by foxfyre

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.

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READY IN: 5hrs 20mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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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