▢ Cook the bacon over medium heat in a large skillet until crisp. Remove the bacon to a plate lined with paper towels, but leave the bacon grease in the skillet. Once the bacon is cool, crumble it and set aside.
▢ Preheat oven to 350 °F and spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
▢ Season the chicken tenders with salt and pepper (or your favorite all-purpose seasoning) and lightly coat with all-purpose flour.
▢ Lightly brown chicken in bacon drippings over medium heat and place the chicken in the prepared baking dish.
▢ Add the onions to the skillet and cook for about 5 minutes or until soft and lightly browned. Spread the onions over the chicken.
▢ In a small bowl, combine the cream of chicken and mushroom soup with one can of water and pour over the chicken.
▢ Bake uncovered for 25 to 30 minutes, or until chicken is cooked through.
▢ Remove from oven and top with the cheese and crumbled bacon. Return to the oven 5 to 7 minutes, or until cheese is melted and bubbly. Serve over hot white rice or mashed potatoes.