Easy 4-Ingredient Chicken Tenderloin CasseroleThis type of recipe is a popular “dump-and-bake” family dinner: simple ingredients, minimal prep, and a creamy, comforting result.
Ingredients (Serves 4–6)
- 700 g chicken tenderloins (raw)
- 1 can (about 300 g) cream of chicken soup
- 150 g shredded cheese (cheddar or mozzarella)
- 1 packet dry ranch seasoning mix (or your favourite herb seasoning)
- Black pepper, to taste
(Optional additions: sliced mushrooms, broccoli, spinach, or cooked rice.)
Method
- Preheat the oven
Heat oven to 190°C (170°C fan). - Prepare the dish
Place the raw chicken tenderloins in a lightly greased glass casserole dish. - Add the sauce
Mix the cream of chicken soup with the seasoning. Spread over the chicken. - Bake
Cover with foil and bake for about 25–35 minutes, depending on the thickness of the chicken. - Add cheese
Remove the foil, sprinkle cheese over the top, and bake for another 5–10 minutes until melted and golden.
Important Food Safety Tip
Chicken should reach an internal temperature of 74°C at the thickest part before eating. Cooking time varies depending on the size of the tenderloins and your oven, so checking with a food thermometer is the most reliable method.
Serving Ideas
Serve with:
- Mashed potatoes
- Rice
- Pasta
- Roasted vegetables
- A fresh salad
For a lighter version, replace the cream soup with a mixture of Greek yoghurt, herbs, and a little chicken stock, and add extra vegetables to the dish.
