This recipe is a yummy way to fix Chicken Tenderloins. If you use the reduced fat version of the soup, you can save some calories. Other than that the Chicken is low in fat, just use moderation in the amount you eat and you will be fine.
Recipe #48:
                                        Chicken Tenderloins in Cream of Mushroom Soup

4-5 Chicken Tenderloins per serving.
1 Small Onion; chopped.
2 Garlic Cloves; chopped.
1-2 Cans of Reduced Fat and Sodium Cream of Mushroom Soup.
1-2 Can of Water.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
Small amount of Butter and Olive Oil.

Put a small amount of Butter and Olive Oil in a skillet.
Preheat to Medium-Hot.
Add in the Chicken Tenderloin Strips into the skillet and season well on both sides.
Put the Onion and Garlic in the skillet and start cooking.
Transfer the Chicken, Onion and Garlic to the Crock-Pot.
Add in the Cream of mushroom Soup and Water,
Stir gently.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.