Bayou Magic Chicken

* Exported from MasterCook *

Bayou Magic Chicken

Recipe By : More So Fat, Low Fat, No Fat by Betty Rohde
Serving Size : 8 Preparation Time :0:00
Categories : Bakery-Shoppe Seafood

Amount Measure Ingredient -- Preparation Method
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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.


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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.