Back when I was a non-veggie, my mom used to make this dish called Summertime Skillet, which consisted of instant rice, salty cream of mushroom soup and chicken.
I recently craved this treat, but obviously in veggie format, with more healthy ingredients. So I created my own 'cream' of mushroom soup - sautéed button mushrooms, mixed in stock and spices and soymilk and flour - and steamed some brown basmati rice as part of my prep. When it came time to assemble, I cooked up some onion and celery, added some Yves Chick'n Tenders, and dumped in my soup and cooked rice. It was way better than the original!
I wish my mom had always made it this way instead.