Artichoke Chicken and Rice

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 scallions, 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

In a large skillet over medium heat, heat the olive oil. Combine flour, cheese, salt, pepper, and paprika. Dredge chicken in the flour mixture then brown in the hot oil. Transfer chicken to the slow cooker/Crock Pot. In the hot skillet, sauté bell pepper, scallions, and mushrooms for about 2 minutes; add chicken broth and soup, stirring to combine thoroughly; pour over chicken. Stir in rice and artichokes; cover and cook for 5 to 6 hours on low.

Servings: 6