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Chicken Tenders Dinner

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From Betty's Soul Food Collection... Bring family to the dinner table easily with a hearty chicken and veggie dinner topped with crunchy French-fried onions.

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(29 Ratings)

29 Ratings

5 spoons 38%

4 spoons 28%

3 spoons 28%

2 spoons

1 spoons

Member Reviews (10)

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PREP TIME
10 Min
TOTAL TIME
55 Min
SERVINGS
5

1: can (10 3/4 oz) condensed cream of chicken soup

1: can (14.75 oz) Green Giant® cream-style corn

1: bag (1 lb) frozen vegetable mixture with broccoli (or other combination)

1: can (2.8 oz) French-fried onions

3/4: cup Original Bisquick® mix

1/2: teaspoon lemon-pepper seasoning

2: tablespoons water

1: package (about 1 1/4 lb) chicken breast tenders (not breaded)

2: tablespoons butter or margarine, melted

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1 Heat oven to 400°F. In ungreased 13x9-inch pan, mix soup, corn and vegetables. Bake 10 minutes.
2 Crush 1/2 cup of the onions. In shallow dish, mix crushed onions, Bisquick mix and lemon-pepper seasoning. In another shallow dish, place water. Dip chicken into water, then coat with Bisquick mixture. Place chicken on corn mixture. Drizzle melted butter over chicken.
3 Bake 20 minutes. Sprinkle with remaining onions. Bake 10 to 15 minutes longer or until onions are golden and chicken is no longer pink in center.

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Expert Tips

For a cheesy version of this hearty dinner, use an 11-ounce can of condensed Cheddar cheese soup instead of the cream of chicken soup.

No lemon-pepper seasoning on hand? You can use seasoned salt or pork seasoning instead.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 490

(Calories from Fat 180),

Total Fat 20g

(Saturated Fat 7g,
Trans Fat 3g),

Cholesterol 65mg;
Sodium 1180mg;
Total Carbohydrate 44g

(Dietary Fiber 5g,
Sugars 5g),

Protein 32g;

Percent Daily Value*:

Vitamin A 45.00%;
Vitamin C 30.00%;
Calcium 6.00%;
Iron 15.00%;

Exchanges:

1 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
2 Vegetable;
3 1/2 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 10 Reviews View All

Posted 11/28/2011 3:27:38 AM REPORT ABUSE rosycheeks said:

Rating:

Not bad! I used left-over green bean casserole from thanksgiving in replacement of the soup/vegetables. Husband wanted something different since we've had turkey a few times. We got to finish up our green bean casserole with chicken. He loved it! I didn't mind it. Will be using this recipe again!

This reply was: Helpful Inspiring

Posted 8/3/2011 4:41:15 PM REPORT ABUSE megan1230 said:

Rating:

Easy fun and everyone really enjoyed it. It was a good food for the picky eaters. I used a California blend of veggies and after I cooked the veggies before adding the chicken I chopped up the broccoli and cauliflower. Instead of creamed corn I used frozen corn and that worked out fine. Maybe add a little milk or cream to mix it up. The chicken came out great but for future refrence I will mix the dry ingredients in a food processor because the chucnky pieces of onion attached too much to the chicken and by the end I was just breading chicken in flour.

This reply was: Helpful Inspiring