I really love easy! Sometimes cooking all day gives me a lot of pleasure, like when I have a big pot of soup cooking, or a pot roast in the crock pot, but week nights, easy works! I’ve been experimenting with this recipe for a long time, and FINALLY found what works the best every time! We really love it, and hope you do too!
6-8 chicken tenders
1 can cream of chicken soup (I make my own)
1-2 Tbls. Spicy Brown Mustard (I use Gulden’s, but any will do)
1/2-3/4 cup white wine (I use cooking wine; you can omit the wine and use water, but the taste will not be the same)
1-2 tsp. garlic powder
1 tsp. course-ground black pepper (or to taste)
Small amount diced celery and onion (optional; if desired)
1/2-3/4 cup shredded sharp cheddar cheese
Mix all ingredients (except chicken tenders) in a covered baking dish sprayed with cooking spray; whisk until smooth. Add chicken tenders and spoon mixture over tenders. Bake covered in a 350 oven 30-45 minutes or until hot and bubbly and chicken is cooked through. Uncover dish, top with shredded sharp cheddar cheese and bake an additional 5 minutes, or until cheese is melted. Serve immediately.
Suggestion: serve over rice with steamed vegetables (we love steamed broccoli with this, but any vegetable will do)