This recipe was one my husband's family made a lot. We made it a lot when we first got married and somehow it got put on the shelf and we hadn't made it years until just recently. I was in the mood for something different and this came to mind. The whole family loved it, it was a breeze to throw together and the macros are great!!
It's really simple: Chicken, salt/pepper, cheese, cream of chicken soup (I like Pacific brand, it's got cleaner ingredients) and topped with bread crumbs. It kind of has a gravy that is made with the chicken and soup – it's great served over mashed potatoes, rice, steamed veggies, cauliflower rice, zoodles, etc.
Hope you enjoy!
- 2 pounds frozen chicken tenders
- 3 ounces Colby Jack cheese, shredded
- 2 (10.5 oz) cans cream of chicken soup (I use Pacific brand)
- 1/2 cup skim milk
- 2 cups Italian seasoned bread crumbs (or 2 cups plain bread crumbs with 1/2 tablespoon Italian seasoning & 1/4 teaspoon garlic salt)
- 2 tablespoons butter, melted
Preheat oven to 375 degrees. Grease a 9×13 glass casserole dish. Place chicken tenders in the bottom of the pan. Sprinkle with garlic salt & pepper. Top that with the shredded cheese.
In a small bowl mix the cream of chicken soup and milk; pour over the chicken and cheese, spreading evenly.
Bake 375 for 35 minutes.
Melt 2 tablespoons butter, stir it into 2 cups of bread crumbs and sprinkle evenly on top of the partially baked chicken/cheese/soup. Bake for another 10-15 minutes or until bread crumbs are browned and chicken reaches 165 degrees F.
Serve with veggies, rice etc.
“Biceps After Babies Chicken Supreme”
Macros for one serving (1/8 of recipe (does not include suggested sides)
Cal 334 C 27.4 g F 10.1 g P 31.7 g
PRO TIP: Serving size is 1/8 of the recipe. Since cook times vary and other factors can affect the weight of your food. You can weigh the cooked weight of the meal in grams and subtract the weight of the pan and divide that by 8 to see how many grams one serving is.