Chicken Tenderloins Casserole

Ingredients

• 1.5 pounds chicken tenderloins
• Salt and pepper, to taste
• 2 cups cooked rice (white or brown)
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup frozen mixed vegetables (peas, carrots, and corn)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 tablespoon olive oil
• 1 cup crushed buttery crackers (like Ritz)
• 2 tablespoons melted butter

Instructions

1. Preheat your oven to 350°F (175°C).
2. Season the chicken tenderloins with salt and pepper. Heat olive oil in a skillet over medium heat. Add the chicken and cook for about 3-4 minutes on each side until golden brown and cooked through.
3. In a large mixing bowl, combine cooked rice, cream of mushroom soup, sour cream, shredded cheddar cheese, mixed vegetables, garlic powder, onion powder, and paprika. Stir until fully combined.
4. In a greased 9x13-inch casserole dish, spread half of the rice mixture on the bottom. Place the cooked chicken on top. Pour the remaining rice mixture over the chicken, spreading it out evenly.
5. In a small bowl, mix the crushed crackers with melted butter. Sprinkle evenly over the top of the casserole.
6. Bake for 30-35 minutes, or until bubbly and the top is golden brown.
7. Let it cool for a few minutes before serving.