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Categories:
chicken chicken onions celery green bell peppers garlic cream of mushroom canned cream of celery canned chicken broth Cajun rice
Viewed: 37 - Published at: a year agoIngredients
- 6 chicken chicken tenders frozen
- 3/4 cup onions chopped
- 313 cups celery chopped
- 1 small green bell peppers
- 2 each garlic cloves minced
- 10 3/4 oz soup, cream of mushroom canned
- 10 3/4 oz soup, cream of celery canned
- 16 oz chicken broth fat-free
- 14 ounces cajun rice mix
Method
- 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 11x13 inches, cover with foil, and bake at 350F (180C) degrees for 1 hour and 10 minutes or until the rice is tender.
