1. Mix hash browns and celery together in large bowl.
2. Heat half the oil in large nonstick skillet over medium-high heat. Add hash brown mixture; cook about 10 minutes, stirring occasionally, until mixture begins to brown. Reduce heat and continue cooking about 10 more minutes until hash is browned but not burned.
3. Heat remaining oil in 12-inch nonstick skillet over medium-high heat. Add chicken tenders. Sprinkle with thyme and white pepper. Cook about
2 to 3 minutes on each side or until chicken is no longer pink. Remove and keep warm.
4. To same skillet, add water and spinach. Cover; steam about 3 minutes, stirring once.