Cheesy Chicken and Veggies

Ingredients:

1 lb. chicken breast tenderloins (non-breaded)

Seasoning salt and pepper, to taste

2 (12 oz.) bags frozen broccoli, cauliflower, and carrots blend

2 (10.5 oz.) cans condensed cheddar cheese soup

1/2 cup cheddar cheese, shredded

1/4 cup parmesan cheese, grated

Directions:

In a large, deep skillet heat a small amount of olive oil over medium high heat.  Season both sides of chicken tenderloins with seasoning salt and fresh ground pepper; add to skillet.  Cook tenderloins until no pink remains and juices run clear; remove from skillet.  Add the frozen broccoli, cauliflower, and carrot blend into the skillet along with both cans of cheddar cheese soup; cover and cook until vegetables are tender and sauce is warm.  Add shredded cheddar and grated parmesan cheese and stir until completely combined; add chicken back to skillet and stir to coat with the cheese sauce.  Serve hot over favorite noodles or rice (we like it with extra-wide egg noodles).