Golden Chicken Tenders Recipe -
Golden Chicken Tenders Recipe

Golden Chicken Tenders

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"This is my favorite chicken recipe. It is quick, easy and delicious. I serve the chicken tenders with cranberry sauce, rice and spinach."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line a 9x13 inch baking dish with foil. Rinse and pat dry the chicken and place in the baking dish.
  3. Combine the stuffing mix with the melted butter or margarine. Place stuffing mixture on top of the chicken tenders.
  4. Bake in the preheated oven for 40 minutes.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Apr 28, 2005

This was very good, but I changed it a bit. I bought stove top chicken stuffing and poured the entire box over the chicken. Then I melted half a stick of butter and poured it over the top of that. Even my very picky teen loved it! I've made it at least 5 times already in the past three weeks!

Most Helpful Critical Review
Jul 07, 2011

I am shocked that people have given this recipe such high ratings. I guess the people who have rated/reviewed this recipe are easily impressed because while I found it to be edible, it was nothing spectacular.

Aug 03, 2006

Trust me, this recipe is good, but with the changes I made, it was great! I cut 4 chicken breasts into strips, topped it with a box of cornbread stuffing, and then poured a mixture of butter melted with 2 chicken buillion cubes and chopped onion on top. Baked for 45 minutes until chicken was juicy and stuffing had a little crunch. My hubby and two kids ate it ALL and my son said I was the "greatest mommy in the world" for making such good chicken. Definitely will make again.

Feb 03, 2003

I have made this recipe for chicken tenders at least once a week. I also do the same thing with salmon fillets. Tonight I'll make Pork chops the same way. The love of my life gives it a 2 thumbs up. Thank you so much. Elly

Jul 27, 2006

I diced up about a 2/3 c total of fresh onion, celery, and grated carrots then sauteed them in the few T. of butter w/ some fresh rosemary I happened to have in the fridge before adding them to the boxed stuffing mix just to give it a little more of a homemade feel - Baked it covered for 20 min and uncovered for 10 and served it with some cranberry sauce from the pantry (probably leftover from last thanksgiving, lol) I have to agree that this was a wonderfully satisfying but simple homemade meal to have when I came home from work tired! and the best part was the leftovers! I honestly think it tasted better as dinner the next day =) not something I'd serve to company but great as a quick & easy after work 'comfort food' dish, thanks!

Feb 25, 2008

This is very easy and the flavors are really nice (if you buy good stuffing). Because of that, I'll give it a high ranking. But, as the other comments said, the stuffing is really dry if you don't alter the recipe somewhat. I'd recommend putting in a little chicken stock or even cream of mushroom soup in addition to the butter to moisten it up.

May 01, 2009

now this is amazing. who would have thought. the whole family loves it- and requests it often. a little more flavor if you shake the chicken in the stuffing first. i also wrap in aluminum foil for the majority of the baking time and open it the last 10-15 minutes.

May 11, 2007

We really enjoyed this recipe. I added approx. 1.5 cups of frozen mixed vegetables to the bottom of the dish first, then the chicken tenderloins, then I sprinkled them with garlic powder and Mrs. Dash Original. Finally, I sprinkled about 2 cups of stuffing mix over everything and put a 1/2 stick of butter (mixed with 1 tblsp. chicken boullion) and another 1/4 cup of water (mixed together) over all of the stuffing. My six year old neice thought it was fantastic! Very kid friendly, especially with the mixed veggies added in.


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  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 10 g
  • 3%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 30.7 g
  • 61%
  • Sodium
  • 394 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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