6 to 8 chicken breaded tenders
3 to 4 potatoes, peeled, sliced thin
2 cans cream of mushroom soup, low fat reduced sodium label
1 sm. pkg. frozen English peas

Sauté or cook chicken until browned on all sides (chicken doesn't need to cook). When chicken has browned, drain on paper towels.

Spray a casserole or baking dish with olive oil or other non-stick spray. Add peeled, sliced potatoes with frozen peas on top. Add chicken for a third layer.

Combine cream of mushroom soup with 1 can of water; whisk until smooth. Pour over casserole.

Bake at 350°F for about 45 minutes to 1 hour or until golden and potatoes are tender.

If dinner is delayed, lower the temperature of oven down to 300°F and cook for up to 30 minutes more.