Ingredients
1 1/2 to 2 pounds raw chicken tenderloins
Directions
1. Heat the oven to 350 degrees Fahrenheit and lightly butter or grease a 9×13-inch glass casserole dish.
2. Arrange the raw chicken tenderloins in an even layer in the prepared casserole dish.
3. In a medium bowl, stir together the condensed cream of chicken soup and sour cream until smooth, then spread the mixture evenly over the chicken.
4. Sprinkle the crushed crackers all over the top, then drizzle the melted butter evenly across the cracker layer.
5. Bake uncovered for 35 to 45 minutes, until the chicken is cooked through and the topping is golden brown and crisp. The chicken should reach 165 degrees Fahrenheit in the thickest part.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce can settle a bit, then spoon the chicken and sauce onto plates.
Variations & Tips
Add a vegetable: If you want a one-dish supper, tuck a layer of drained canned green beans or lightly cooked broccoli under or around the chicken before adding the sauce. It stretches the meal nicely and saves a pan.
Swap the soup: Cream of mushroom or cream of celery both work well here if that is what you have in the pantry. Each one gives the casserole a slightly different old-fashioned flavor while keeping the texture just as comforting.
Make it extra savory: A light sprinkle of black pepper, garlic powder, or onion powder can be stirred into the sauce, even though the base recipe keeps things at five ingredients. A little seasoning goes a long way with tenderloins.
Watch the baking time: Chicken tenderloins cook faster than whole breasts, so start checking a little early. If the topping browns too quickly before the chicken is done, lay a loose piece of foil over the dish for the remaining bake time.
Use what crackers you have: Buttery round crackers give the most classic camp-style topping, but crushed saltines or butter crackers can step in just fine. The main thing is to keep the crumb layer even so it bakes up crisp and golden.
