10 chicken tenders (frozen is okay)
1 large zucchini squash, cut in 1/2 and sliced 1/4-inch thick
2 cups raw white rice
2 (10 oz. ea.) cans cream of chicken soup
1 (32 oz.) box chicken broth (Swanson)
1/4 cup cooking sherry
3/4 cup water
1/4 tsp. ground sage
1/2 tsp. thyme
1/2 tsp. garlic powder
a few dashes of pepper

Place rice in bottom of Crock-Pot. Whisk together soups, broth, sherry, water and spices in a bowl. Pour 1/2 of the soup mixture over the rice and stir. Place 1/2 of the zucchini slices on top of rice and layer the chicken on top of the zucchini. Finally, put the rest of the zucchini on the top and pour the remaining soup mixture over it.

Cook on LOW for 6 hours.

Serve with fresh green salad.

Submitted by: Erin