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1
Bring 1 cup water to a boil in medium saucepan.
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2
Stir in rice, reduce heat to medium-low, and simmer 30 to 40 minutes, or until rice is tender.
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3
Meanwhile, heat oil in large skillet over medium heat.
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4
Add onion, celery, and garlic.
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5
Cook 5 to 6 minutes, or until onion is soft.
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6
Add mushrooms and lemon zest.
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7
Cook 4 to 6 minutes, or until mushrooms are soft and beginning to brown.
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8
Season with salt and pepper, if desired.
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9
Stir in mushroom soup and lemon juice.
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10
Remove from heat, and stir in Chikn Tenders, rice, and sour cream.
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11
Spoon into 8-inch-square baking dish, and top with breadcrumbs.
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12
Preheat oven to 375F.
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13
Place casserole on baking sheet.
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14
Bake 25 to 35 minutes, or until golden brown on top and bubbly in center.
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15
Frozen cooking instructions: Preheat oven to 375F.
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16
Cover casserole with foil, and place on baking sheet.
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17
Bake 1 hour, or until filling bubbles and top is golden.
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18
Remove foil during last 15 minutes of baking.
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19
Let stand 5 minutes before serving.
