Chicken Jerusalem

Chicken, mushrooms, and artichokes:

Mix the flour with seasoned salt, paprika, lemon pepper, and basil. Dredge chicken breasts (after cleaning off all fat) in this MIX and sauté in hot oil. Cook about 20% on each side, about 3-4 minutes. Place the partially cooked chicken in a large casserole pan. Sauté half the mushrooms then add to the chicken. Also add the drained artichoke hearts to the chicken.

Sauce:

Prepare Mornay sauce with the soups, the milk (no water), chicken stock, and half of the grated Monterey Jack cheese. Stir until well combined. Add the sauce to the casserole, then add the remaining grated cheese. Sprinkle freshly chopped parsley and paprika. Bake in a preheated oven at 425 degrees for about 20 to 25 minutes. The chicken is ready to serve.

Rice preparation:

Saute the chopped onions with the bay leaves and the remaining sliced mushrooms. When onions are soft (not brown and burnt!) and sort of translucent , add the rice. Add the stock and boil for 4 minutes. Reduce heat to low, keeping an eye on it so the rice DOES NOT BURN. Stir frequently until cooked, about 10-15 minutes.

Or, just use a rice cooker.

Serve the chicken over the rice and use the sauce as gravy.