Bayou Magic Chicken

• 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

1. Put the chicken tenders, onion, celery, and pepper in a nonstick skillet over medium heat.
2. When they start to brown, add 1 cup water.
3. Simmer 20 minutes, or until tender and thick.
4. Cut the chicken tenders into bite-size pieces.
5. Add the mushroom and celery soups, 2 soup cans of water, and the chicken broth.
6. 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).
7. Add the rice to the above mixture.
8. 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.

chicken chicken, onions, celery, green bell peppers, garlic, cream of mushroom canned, cream of celery canned, chicken broth, cajun rice

Taken from recipeland.com/recipe/v/bayou-magic-chicken-37577 (may not work)