Chicken Bog

1 package chicken tenders

3/4 cup rice

1 can cream of chicken soup (I use the 98% fat free)

About 1/2-3/4 cup milk, eyeball it

salt and pepper

Boil chicken until cooked. Whisk milk into cream of chicken soup until smooth. Remove chicken from broth and shred between fingers. Cook the rice in the chicken broth until done. Add the cream of chicken and milk mixture and chicken to rice and broth. Stir. Season with salt and pepper to taste.

This is a great cold weather meal. We had it tonight (Halloween) because it was so easy and we could fix a bowl and have it outside while we passed out candy. You can make it as thick or as soupy as you like.