Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish. This ensures your casserole doesn’t stick and makes for easier serving and cleanup.
Step 2: In a large mixing bowl, combine the condensed cream of chicken soup, milk, and onion powder. Whisk until the mixture is smooth and well combined. This forms the creamy base for your casserole.
Step 3: Gently stir in about half (1 cup) of the shredded cheddar cheese into the soup mixture. This will add flavor to the sauce itself and help thicken it slightly.
Step 4: Arrange the frozen chicken tenders in a single layer at the bottom of your prepared casserole dish. There’s no need to thaw them – straight from the freezer works perfectly, which is one of the beauties of this recipe!
Step 5: Pour the creamy soup and cheese mixture evenly over the frozen chicken tenders, making sure all the tenders are coated and submerged as much as possible.
Step 6: Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole. This will create that irresistible golden, bubbly cheese crust that everyone loves.
Step 7: Cover the casserole dish tightly with aluminum foil. This helps to steam the chicken tenders and ensures they cook through evenly and stay tender.
Step 8: Bake for 45 minutes with the foil on. Then, remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C), the sauce is bubbly, and the cheese topping is golden brown and melted. A meat thermometer is your best friend here to ensure safety and perfect doneness.
Step 9: Once baked, remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly and prevents it from being too runny.