Chicken Tenders Dinner

1 can cream of chicken soup

1 can cream style corn

1 pound frozen vegetable mixture with broccoli

1 can (2.8 oz) French fried onions

3/4 cup bisquick mix

1/2 tsp lemon pepper seasoning

2 Tbsp water

1 1/4 pound chicken breast tenders (not breaded)

2 Tbsp butter, melted

Heat oven to 400.  In ungreased 13x9 pan, mix soup, corn and vegetables.  Bake 10 minutes.  Crush 1/2 cup of the onions.  In shallow dish, mix crushed onions, Bisquick mix and lemon pepper seasoning.  In another shallow dish, place water.  Dip chicken into water, then coat with bisquick mix.  Place chicken on corn mixture.  Drizzle melted butter over chicken.  Bake 20 minutes.  Sprinkle with remaining onions.  Bake 10-15 minutes longer or until onions are golden and chicken is no longer pink in center.

Serves 5