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Breaded Chicken Tenders

An image of prepared Breaded Chicken Tenders showing chicken breasts crusted with Pepperidge Farm® Herb Seasoned Stuffing and topped with a creamy sauce made with Campbell's® Condensed Cream of Chicken Soup.
  • prep time: 10 min
  • total time: 35 min
  • serves: 6 people
  • calories: 264 1 serving

This flavorful twist on chicken tenders brings the whole family to the table. Coated in our special herb-seasoned stuffing for ultimate savory crunch and a binder of Condensed Cream of Chicken Soup for maximum flavor, these oven-fried delights are as quick to make as they are delicious - just 35 minutes with a mere six ingredients. Tight on time? Try our air fryer method below for an even faster path to dinner bliss.

Ingredients

  • 2 tablespoons all purpose flour
  • 1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or Cream of Chicken Soup With Herbs
  • 1/2 cup milk (amount divided in recipe steps below)
  • 1 1/4 pounds boneless, skinless chicken breast tenderloins
  • 2 tablespoons unsalted butter, melted

Instructions

  • Tips

    • Make without the butter and in half the time with your air fryer!  Preheat your air fryer (375°F. to 380°F.).  Place the coated chicken into the air fryer basket (if your air fryer is small, cook the chicken in 2 batches).  Air fry for 8 to 12 minutes or until the chicken is done.  Serve with the soup mixture as shown above.
    • For the best air fryer results, preheat your fryer according to the manufacturer's directions (usually 3 to 5 minutes).  For optimal crispiness, spray your food with cooking spray before air frying.  You can also spray the basket with cooking spray to prevent sticking.

  • Step 1

    Heat the oven to 400°F.  While the oven is heating, place the flour onto a plate.  Place the crushed stuffing onto a different plate.  Stir 1/3 cup soup and 1/4 cup milk in a shallow dish.

  • Step 2

    Season the chicken with salt and pepper. Coat the chicken with the flour. Dip the chicken into the soup mixture, making sure the chicken is evenly coated, and let the excess soup mixture drip off. Dredge the chicken in the stuffing. Place the coated chicken onto a baking sheet. Drizzle with the butter.

  • Step 3

    Position the baking sheet in the center of the oven and bake for 20 minutes or until the chicken is done.

  • Step 4

    Heat the remaining soup and 1/4 cup milk in a 1-quart saucepan over medium heat until hot, stirring occasionally. Serve the gravy with the chicken - it’s great for drizzling or dipping.

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Calories 264
Total Fat 10 g
Sat. Fat 4 g
Trans Fat 0 g
Cholesterol 72 mg
Sodium 607 mg
Total Carb 18 g
Dietary Fiber 0 g
Sugar 2 g
Protein 23 g
Vitamin D 2 %DV
Calcium 5 %DV
Iron 9 %DV
Potassium 5 %DV
Calories 264
Total Fat 10 g
Sat. Fat 4 g
Trans Fat 0 g
Cholesterol 72 mg
Sodium 575 mg
Total Carb 18 g
Dietary Fiber 0 g
Sugar 2 g
Protein 23 g
Vitamin D 2 %DV
Calcium 4 %DV
Iron 9 %DV
Potassium 5 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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