Recipe: Chicken Tenders Dinner

CHICKEN TENDERS DINNER

1 (10 3/4 oz) can condensed cream of chicken soup
1 (14.75 oz) can Green Giant cream-style corn
1 (1 lb) bag frozen vegetable mixture with broccoli (or other combination)
1 (2.8 oz) can French-fried onions, divided use
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)
2 tablespoons butter or margarine, melted

Heat oven to 400 degrees F.

In ungreased 13x9-inch pan, mix soup, corn and vegetables.

Bake 10 minutes.

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.

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.