1 package of chicken breast tenders (I used 3 chicken breasts. Also, flattened them a little with mallet and cut them up to size of big chicken tenders)
1 stick of butter (I used 5 tablespoons to cut down on fat)
2 cups minute rice
2 chicken bouillon cubes in 1 cup boiling water
1 can chicken broth
1 can cream of mushroom soup
- Melt butter in 9 by 13 baking dish. mix in rice, dissolved bouillon cubes, chicken broth, and cream of mushroom soup. Salt and pepper chicken and place in pan so liquid covers it. Cover with foil and bake at 350 for about 45 minutes. For the last 5 to 10 minutes uncover so rice can get a little brown.