Home canned chicken tenders provide a fast way to put this creamy skillet meal on the table.
CHICKEN IN MUSHROOM CHEESE SAUCE (Pantry Cooking with Home Preserved Foods)
1 quart of canned chicken tenders, drained, reserve broth
1 can (10-3/4 ounces) cream of mushroom soup
4 ounces Velveeta, cut into 1/2-inch cubes
3 cans (4 ounces each) sliced mushrooms, drained
Hot cooked rice
In a large skillet, heat chicken tenders over medium high heat until warm and lightly brown on both sides. Remove from the skillet and keep warm. Combine soup and 1/4 cup of the reserved chicken broth in the skillet until smooth. Add cheese and mushrooms; heat over medium heat until cheese melts. Return chicken to the skillet and spoon sauce over the top of each piece. Heat through. Serve over hot cooked rice. Serves 4 to 8.
