Chicken Tenderloins and Veggies

Submitted by weekend cooker

"made this fine dish , per request from a local butcher I know."

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 6-8

ingredients

• 1 1⁄2 lbs chicken tenderloins, 3/4 inch thick each
• 3 tablespoons margarine
• 1 (6 1/4 ounce) box Rice-A-Roni, fried rice and seasoning packet
• 2 1⁄2 cups water
• 1⁄8 teaspoon cayenne pepper
• 1⁄4 cup chopped red sweet bell pepper
• 1 (10 ounce) package frozen broccoli spears, thawed
• 1 (10 ounce) package frozen corn, thawed

directions

1. In a large skillet, brown chicken tenderloins in margarine, and then remove chicken to a largew mixing bowl.
2. In the same skillet with remaining butter, saute rice, until slightly browned, and spoon into bowl with chicken.
3. Add water, cayenne pepper, bell pepper, broccoli spears, and corn and mix well.
4. Spoon into sprayed 9x13 inch baking dish.
5. Cover and cook at 325 degrees for 25 minutes, or until rice and vegetables are tender.

Reviews

[loof751]

This was an easy and tasty weeknight meal! Mine took about 20 minutes longer to cook, but I didn't thaw my frozen veggies before adding them so I think that may have been the reason. Also, I think I will add boiling water next time to speed up the cooking process. All in all a very nice casserole - thanks for sharing the recipe!