-
1
Chicken, mushrooms, and artichokes:
-
2
Mix the flour with seasoned salt, paprika, lemon pepper, and basil.
-
3
Dredge chicken breasts (after cleaning off all fat) in this MIX and saute in hot oil.
-
4
Cook about 20% on each side, about 3-4 minutes.
-
5
Place the partially cooked chicken in a large casserole pan.
-
6
Saute half the mushrooms then add to the chicken.
-
7
Also add the drained artichoke hearts to the chicken.
-
8
Sauce:
-
9
Prepare Mornay sauce with the soups, the milk (no water), chicken stock, and half of the grated Monterey Jack cheese.
-
10
Stir until well combined.
-
11
Add the sauce to the casserole, then add the remaining grated cheese.
-
12
Sprinkle freshly chopped parsley and paprika.
-
13
Bake in a preheated oven at 425 degrees for about 20 to 25 minutes.
-
14
The chicken is ready to serve.
-
15
Rice preparation:
-
16
Saute the chopped onions with the bay leaves and the remaining sliced mushrooms.
-
17
When onions are soft (not brown and burnt!)
-
18
and sort of translucent , add the rice.
-
19
Add the stock and boil for 4 minutes.
-
20
Reduce heat to low, keeping an eye on it so the rice DOES NOT BURN.
-
21
Stir frequently until cooked, about 10-15 minutes.
-
22
Or, just use a rice cooker.
-
23
Serve the chicken over the rice and use the sauce as gravy.
