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Heat the oven to 350 degrees Fahrenheit and lightly butter or grease a 9x13-inch glass casserole dish.
Arrange the raw chicken tenderloins in an even layer in the prepared casserole dish.
In a medium bowl, stir together the condensed cream of chicken soup and sour cream until smooth, then spread the mixture evenly over the chicken.
Sprinkle the crushed crackers all over the top, then drizzle the melted butter evenly across the cracker layer.
Bake uncovered for 35 to 45 minutes, until the chicken is cooked through and the topping is golden brown and crisp. The chicken should reach 165 degrees Fahrenheit in the thickest part.
Let the casserole rest for 5 to 10 minutes before serving so the sauce can settle a bit, then spoon the chicken and sauce onto plates.