8 to 10 frozen chicken tenderloin pieces
1 (48 oz.) tub dairy sour cream, divided
2 tbsp. Dijon mustard (I use Grey Poupon)
4 tbsp. (1/2 stick) butter, cut into small pieces
bread crumbs

Preheat oven to 375°F.

Scatter 1/2 of the butter pieces on bottom of large baking/casserole dish.

Mix dairy sour cream and Dijon mustard together and completely coat each frozen chicken tenderloin - no need to thaw (coating one piece at a time is the easiest way).

Coat each chicken in bread crumbs and place in baking dish.

When pan is full of chicken, add the remainder of sour cream mixture over chicken.

Sprinkle top with bread crumbs and scatter the rest of butter pieces on top.

Cover with foil and bake for 40 minutes.

Remove foil and increase heat to 425°F.

Bake uncovered for approx 20 to 25 more minutes or until golden brown.

Take out of oven, loosely cover with foil and let sit for 5 minutes, sauce will thicken. Enjoy!

Serves 4 to 5.

Submitted by: Janet Dominick