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“My mama hates to cook, but this is the one dish even she can make. Whenever company is due over this is the go-to entree for her. I tweaked it slightly to suit my tastes, and you all can too. It's very versatile.”

Ingredients Nutrition

  • 2 tablespoons butter or 2 tablespoons light butter
  • 1 tablespoon bacon, in small pieces (my mama uses the jarred-kind)
  • 2 (10 3/4 ounce) cans reduced-sodium cream of mushroom soup
  • 1 (8 ounce) package reduced-fat cream cheese
  • 2 (20 ounce) packagesof fresh chicken tenders
  • 12 teaspoon minced dried rosemary (optional)
  • 1 cup cooked sliced mushrooms (optional)
  • pepper, to taste


  1. Preheat the oven to 350 degrees.
  2. Place the butter in a 9x13 baking dish, and place the dish in the oven to allow the butter to melt.
  3. Once the butter has melted, spread it over the bottom of the dish and sprinkle the bacon bits over it. Return the dish to the oven and bake for another 2-3 minutes.
  4. In a large bowl, use an electric mixer to combine the cream of mushroom soups, cream cheese, pepper, and rosemary (if using).
  5. Gently fold in the cooked mushrooms (if using).
  6. Place the chicken tenders in the 9x13 dish in a single layer over the bacon/butter mixture.
  7. Spread the soup/cream cheese mixture evenly over the chicken.
  8. Bake, uncovered, for 50-60 minutes. Allow to cool for AT LEAST 15 minutes. Serve.
  9. **Note: if sodium content is not an issue, using Cream of Mushroom soup with Roasted Garlic in place of the regular is also delicious.

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