1 lb. chicken tenders
2 cans cream of chicken soup
1 1/2 c. uncooked Minute rice
2 c. frozen peas
1 c. water

Brown chicken in butter until done. Cut into bite-size pieces. Add 2 cans cream of chicken soup, 2 cups frozen peas, 1 cup water, 2 cups frozen peas. Simmer until bubbly, add 1 1/2 cups Minute rice. Stir until absorbed. Simmer until mixture thickens and rice is cooked. Serve with cornbread and salad.