Add 1 Tbsp olive oil over medium heat. Add the chicken tenders to the skillet and cook for 8-10 minutes until well browned and cooked through (internal temperature of 165ºF).

Warm mashed potatoes as directed or box or prepare homemade.

In a medium-sized pot or microwave-proof bowl, heat cream of chicken soup, Velveeta, and sour cream.

In another pot, cook noodles in chicken broth, add chicken seasoning until noodle are tender, about 10 minutes.

In a large roaster, layer cooked chicken, cream of chicken mixture, cooked noodles, and mashed potatoes.

Bake at 350°F for 1-1/2 hours.

To brown butter, add cut-up butter to a saucepan. Stir or swirl the pan constantly, until the butter becomes a light tan color as the milk solids toast in the hot fat. When the casserole is done, top with browned butter. Serve hot.