Chicken Tenders Dinner
Recipe from
Betty Crocker
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.
Servings:
5 servings
Prep Time:
10 mins
Total Time:
55 mins
Ingredients
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1 cancondensed cream of chicken soup (10 3/4 ounces)see savings
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1 canGreen Giant® cream-style corn (14.75 ounces)see savings
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1 bagfrozen vegetable mixture with broccoli (or other combination; 1 pound)see savings
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1 canFrench-fried onions (2.8 ounces)see savings
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3/4 cupOriginal Bisquick® mixsee savings
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1/2 teaspoonlemon-pepper seasoningsee savings
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2 tablespoonswatersee savings
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1 packagechicken breast tenders (not breaded; about 1 1/4 pounds)see savings
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2 tablespoonsbutter or margarine, meltedsee savings
Directions
1.
Heat oven to 400 degrees 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.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
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. Daily Values: Vitamin A 45%; Vitamin C 30%; Calcium 6%; Iron 15%. Exchanges: 1 Starch; 1 Other Carbohydrate; 2 Vegetable; 3 1/2 Very Lean Meat; 3 1/2 Fat. Carbohydrate Choices: 3.
Percent Daily Values are based on a 2,000 calorie diet
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