8 to 10 frozen chicken tenders
3/4 cup basmati rice
1 head of cauliflower
1 cup cleaned and sliced crimini mushrooms
1 (10 oz.) can cream of celery soup (I use fat-free)
1 (10 oz.) cream of mushroom soup (Heart Healthy)
1 (32 oz.) box chicken broth (Swanson)
1 cup cubed Colby jack cheese
1/2 tsp. thyme
Kosher salt, to taste
fresh ground peppercorn medley, to taste
1/4 cup Italian bread crumbs, for sprinkling

In a large saucepan, bring chicken tenders, rice, thyme, freshly cracked peppercorn medley and chicken broth to a low boil, then reduce heat and simmer until the chicken and rice are cooked.

Meanwhile, clean and coarsely chop cauliflower head into bite sized pieces. Clean and slice crimini mushrooms.

When the chicken and rice are done, drain broth but leave some residual liquid. Return them to the saucepan, coarsely shredding the chicken. Add the cauliflower, mushrooms, and both cans of soup. Add a pinch of salt and additional pepper to taste.

Mix well then pour mixture into a 9x13-inch baking dish. Sprinkle cubed cheese over the top. Cover with tented aluminum foil and bake at 375°F for 45 minutes. Remove foil then sprinkle bread crumbs over the top. Raise the oven temperature to 400°F, and return the uncovered dish to brown for 15 more minutes.

Serves 4 to 5.

Submitted by: Ann