| Ingredient | Amount / Notes |
|---|---|
| Chicken tenderloins (or breasts/thighs) | 2 lbs, chopped into bite-sized pieces |
| Cream of celery soup | 1 can (10.5 oz) |
| Cream of chicken soup | 1 can (10.5 oz) |
| Milk | ½ cup, for thinning the sauce |
| Stove Top stuffing mix | 1 box (6 oz), any flavor—cornbread adds a sweet twist |
| Chicken broth | 1½ cups, warmed |
| Salt & black pepper | To taste |
| Cooking spray | For greasing the baking dish |
👩🍳 Instructions
1. Preheat & Prep
Preheat oven to 375°F. Lightly grease an 11×7-inch baking dish with cooking spray.
2. Layer the Chicken
Cut chicken into bite-sized pieces and spread evenly in the dish. Season with salt and pepper.
3. Make the Sauce
In a bowl, whisk together cream of celery soup, cream of chicken soup, and milk until smooth. Pour over the chicken, gently tilting the dish to coat evenly.
4. Add the Stuffing
Sprinkle dry stuffing mix evenly over the top. Slowly drizzle warm chicken broth across the stuffing, letting it soak in.
5. Bake to Perfection
Cover with foil and bake for 40 minutes. Remove foil and bake an additional 5–10 minutes, until the top is golden and crisp.
🍽️ Serving Suggestions
Serve with a side of green beans, cranberry sauce, or a simple salad. Leftovers reheat beautifully and make a cozy lunch the next day.
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