5-Ingredient Oven 1970s Late Summer Chicken Directions:
Preheat the oven to 375°F (190°C). Lightly coat a 9×13-inch glass casserole dish with cooking spray.
Arrange the raw chicken tenderloins in a single layer in the dish.
Stir together the onion soup mix, condensed cream of chicken soup, light mayonnaise, and yellow mustard until evenly combined.
Spread the sauce evenly over the chicken, turning the tenderloins gently if needed to coat each piece.
Bake uncovered for 25–30 minutes, checking from 20 minutes, until the thickest tenderloin reaches 165°F (74°C). The sauce should be bubbling, with lightly golden edges.
Let rest for 5 minutes before serving. Spoon the sauce over each portion.
Practical Woman's Secret
Arrange the tenderloins without overlapping so they cook evenly. Insert the thermometer sideways into the thickest piece to check its center without touching the glass dish.
Serving and Storage
Makes 4 servings. Serve warm over a small portion of brown rice, whole-wheat noodles, or plain potatoes, with steamed vegetables alongside. Refrigerate leftovers in shallow, airtight containers within 2 hours and use within 3–4 days. Reheat gently until the chicken reaches 165°F (74°C).
Nutrition Information
Calories: ~290
Protein: ~41 g
Carbohydrates: ~12 g
Fat: ~8 g
Fiber: ~1 g
Sugar: ~2 g
Sodium: ~1,000 mg
I'm waiting for your comments! Enjoy!
