Chicken Tenders Dinner
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (14.75 oz) Green Giant® cream-style corn - I use a small bag of frozen corn
1 bag (1 lb) frozen broccoli/cauliflower combinationn(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) - I use 3 to 4 chicken breasts cut in strips
2 tablespoons butter or margarine, melted
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.