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| 6 | chicken | chicken tenders | frozen |
| 3/4 | cup | onion | chopped |
| 3 1/3 | cups | celery | chopped |
| 1 | small | green bell pepper | |
| 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 |
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 degrees for 1 hour and 10 minutes or until the rice is tender.
| % Daily Value* | |
| Total Fat 12.0g | 18% |
| Saturated Fat 3.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 1443mg | 60% |
| Total Carbohydrate 42.0g | 14% |
| Dietary Fiber 2.0g | 9% |
| Sugars 18.0g | |
| Protein 26.0g | 51% |
| Vitamin A | 10% | Vitamin C | 38% | |
| Calcium | 8% | Iron | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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In Old English times, the term "meat" meant any edible food. During the medieval period this definition narrowed to only land animals. This inevitably arose out of ...
i love them so much because my mum makes them at home all the time.
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