1 pkg. boneless chicken tenders (approx. 1 lb.)
1 tbsp. butter
1 (6 1/4 oz.) pkg. quick cooking long grain and wild rice
1/2 c. chopped onion
1 (8 oz.) can sweet peas
1/4 c. mayonnaise
1 (10 oz.) can cream of mushroom soup

Cut chicken in bite size pieces. Saute in butter, about 4 minutes on each side. Set aside. Prepare rice to directions on package adding onions to water with rice and seasoning package.

In casserole lightly sprayed with Pam, combine chicken, peas, cooked rice mixture, mayonnaise and soup. Bake in preheated 400 degree oven for 20 minutes. Add seasonings as desired.