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 350 degrees for 1 hour and 10 minutes or until the
rice is tender.
3 grams fat per serving.
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NOTES : For me to control the hotness/spiceness I put the rice in the
colander with a bowl underneath to save the seasoning- and shake it. I then
add back into the mixture half- tablespoon of the spice. I also have
sprinkled a little on top and then serve the rest of the spice in a tiny
ramekin in the center of our table. This is a wonderful casserole and so
easy to make. I serve it with a green salad and french bread.
