Variations & Tips
Add a vegetable: If you want a one-dish supper, tuck a layer of drained canned green beans or lightly cooked broccoli under or around the chicken before adding the sauce. It stretches the meal nicely and saves a pan.
Swap the soup: Cream of mushroom or cream of celery both work well here if that is what you have in the pantry. Each one gives the casserole a slightly different old-fashioned flavor while keeping the texture just as comforting.
Make it extra savory: A light sprinkle of black pepper, garlic powder, or onion powder can be stirred into the sauce, even though the base recipe keeps things at five ingredients. A little seasoning goes a long way with tenderloins.
Watch the baking time: Chicken tenderloins cook faster than whole breasts, so start checking a little early. If the topping browns too quickly before the chicken is done, lay a loose piece of foil over the dish for the remaining bake time.
Use what crackers you have: Buttery round crackers give the most classic camp-style topping, but crushed saltines or butter crackers can step in just fine. The main thing is to keep the crumb layer even so it bakes up crisp and golden.
