6 chicken tenders — frozen
3/4 cup onion — chopped
3 1/3 cups celery — chopped
1 small green pepper — chopped
2 garlic cloves- *I added this in — minced
1 (10 3/4 oz.) Healthy Request cream of mushroom soup
1 (10 3/4 oz.) Healthy Request cream of celery soup
1 (16 oz.) fat-free chicken broth
1 (14 oz.) Bayou Magic Cajun Rice mix
Put the chicken tenders, onion, celery, and pepper in a nonstick skillet over medium heat. When they start to brown, add 1 cup water. Simmer 20 minutes, or until tender and thick. Cut the chicken tenders into bite-size pieces.
Add the mushroom and celery soups, 2 soup cans of water, and the chicken broth. While this is heating a little, put the rice into a colander or strainer and shake some of the pepper out (it is seasoned too hot for us Okies; if you are in Cajun country, then just leave all spices in). Add the rice to the above mixture. Place in a casserole about 11×13 inches, cover with foil, and bake at 350 degrees for 1 hour and 10 minutes or until the rice is tender.
3 grams fat per serving.