Bayou Magic Chicken

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 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.