If you are not into spicy rice you can use regular rice which is less expensive and combined with the soup makes for a creamy addition to the chicken tenders.
Just three ingreedients for this one.
Chicken tenders, a packet of “boil in a bag” of rice and cream of mushroom soup. I liked the roasted garlic kind for this creation.
Start by bringing a pot half full of water to a boil for the rice. Next start cooking the tenders in a frying plan at medium heat.
When the bottoms turn white turn them over to cook the other side.
While the chicken is cooking you can heat up the soup that will be your sauce. I used a small sauce pan for this. It looks larger in the picture.
When the water is boiling submerge the rice packet into it. let it cook for about 10 minutes.
When the chicken is cooked turn the heat off. Same for when the soup is hot.
When the rice is cooked turn off the heat and pour out the water into the sink keeping the bag upright so it can drain a bit.
When drained pour into a serving bowl. On dinner plates place the chicken tenders – I use two each. Then serve rice next to it and ladle the soup over the rice and chicken. Yum and you have enough for another meal.
