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Ingredients:
• 1 to 1 1/2 pounds chicken breasts halves
• 1/4 cup flour
• 3 tablespoons Parmesan cheese (canned is the best tolerated)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 1/2 cups converted(parboil) rice
• 1/4 cup chopped red bell pepper
• ¼ cup chopped celery
• 4 green onions, chopped(if can tolerate)
• 4 ounces mushrooms, sliced
• 1 1/2 cups chicken broth(IC friendly)
• 1 can cream of mushroom soup(IC friendly I use Amy’s)
• 1 cup frozen or canned artichokes(make sure IC friendly)
• *if using canned artichoke use whole can*
Preparation:
In a large skillet over medium heat, heat the olive oil. Combine flour, cheese, salt and pepper. Dredge chicken in the flour mixture then brown in the hot oil. Transfer chicken to the slow cooker. In the hot skillet, saute red pepper, green onions, 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.
• 1 to 1 1/2 pounds chicken breasts halves
• 1/4 cup flour
• 3 tablespoons Parmesan cheese (canned is the best tolerated)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 1/2 cups converted(parboil) rice
• 1/4 cup chopped red bell pepper
• ¼ cup chopped celery
• 4 green onions, chopped(if can tolerate)
• 4 ounces mushrooms, sliced
• 1 1/2 cups chicken broth(IC friendly)
• 1 can cream of mushroom soup(IC friendly I use Amy’s)
• 1 cup frozen or canned artichokes(make sure IC friendly)
• *if using canned artichoke use whole can*
Preparation:
In a large skillet over medium heat, heat the olive oil. Combine flour, cheese, salt and pepper. Dredge chicken in the flour mixture then brown in the hot oil. Transfer chicken to the slow cooker. In the hot skillet, saute red pepper, green onions, 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.
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