Preparation

• Preheat the oven to 375°F. Spray an 11×7-inch baking dish with cooking spray, and set aside.
• Cut 2 pounds chicken tenderloins into bite-sized pieces and place them into the baking dish.
• Toss the chicken pieces with ½ teaspoon kosher salt and ½ teaspoon black pepper.
• In a small bowl, whisk together 10.5 ounce can cream of celery soup, 10.5 ounce can cream of chicken soup, and ¼ cup milk until smooth.
• Pour the sauce over the chicken pieces and smooth it out, so all of the chicken is covered.
• Evenly sprinkle the 6 ounce box Stove Top chicken stuffing mix on top.
• Pour 1 ½ cups chicken broth on top of the stuffing mix, and make sure that all of the stuffing is moistened by the broth.
• Cover with foil and bake for about 40-45 minutes. Take the foil off and bake for an additional 5 minutes to lightly brown the top.
• Garnish with fresh or dried parsley (optional) and serve. Scoop up some of the gravy at the bottom and drizzle it over each serving.