December 7, 2015.
Recipe # 341.
Countdown to the Holidays!

                                            Chicken Tenderloin in Cream of Chicken Soup

About 2-3 Pounds Chicken Tenderloins.
1 Small Onion; chopped.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.
1-2 Cans Reduced Fat and Sodium Cream of Chicken Soup.
1-2 Cans of Water.

Season and brown the Chicken and Onion lightly; in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Serve with Mashed Potatoes, Vegetables and Salad or whatever you like.