Chicken & Rice

Utensils: Electric Skillet, Medium Mixing Bowl

10-12 Frozen or Fresh Chicken Tenders
2 Cans Cream of Mushroom Soup
1 Can Cream of Chicken Soup
½ Sweet Onion, finely diced
2 Celery Stalks, finely diced
2 TBSP minced garlic
½ Cup Frozen Peas
½ Cup Frozen Carrots
1 Cup Chicken Broth
1 Cup Milk
1 ½ Cups Basmati Rice, uncooked
Darn Good Seasoning to taste

Pre-heat skillet on 350. Saute the onion, celery, and garlic for 5-7 minutes until tender. Remove from the pan, add to the mixing bowl and combine with soups, milk, broth, peas, carrots, & rice. Season the mixture to your taste. Add the chicken to the pan. Add the rice mixture over the top of the chicken, sprinkle with Darn Good, and cover. Cook covered on 350 until water begins to bubble around the edges. Reduce the temperature to simmer and allow to cook for an additional 15 minutes for the rice to cook through. Unplug the unit and allow to stand covered for 10-15 minutes before serving.