Easy Smothered Chicken

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5 from 10 votes

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 745kcal

Author Stacey Little

Ingredients

1/2 pound bacon
1 1/2 pounds boneless, skinless chicken tenders
salt
pepper
1/2 cup all-purpose flour
1 medium onion, sliced
1 (10.5-ounce) can cream of chicken and mushroom soup*
2 cups Italian blend shredded cheese

Instructions

Cook the bacon over medium heat in a large skillet until crisp. Remove the bacon to a plate lined with paper towels, but leave the bacon grease in the skillet. Once the bacon is cool, crumble it and set aside.
Preheat oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
Season the chicken tenders with salt and pepper (or your favorite all-purpose seasoning) and lightly coat with all-purpose flour.
Lightly brown chicken in bacon drippings over medium heat and place the chicken in the prepared baking dish.
Add the onions to the skillet and cook for about 5 minutes or until soft and lightly browned. Spread the onions over the chicken.
In a small bowl, combine the cream of chicken and mushroom soup with one can of water and pour over the chicken.
Bake uncovered for 25 to 30 minutes, or until chicken is cooked through.
Remove from oven and top with the cheese and crumbled bacon. Return to the oven 5 to 7 minutes, or until cheese is melted and bubbly. Serve over hot white rice or mashed potatoes.

Notes

This is one can of soup that is Cream of Chicken and Mushroom, not two different cans.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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