Cooking Instructions:

Preheat the oven to 375°F and spray an 11×7-inch baking dish with cooking spray. Set the dish aside.

Cut the chicken tenderloins into bite-sized pieces and season them with kosher salt and black pepper.

In a small bowl, whisk together the cream of celery soup, cream of chicken soup, and milk until smooth.

Pour the sauce over the seasoned chicken pieces and gently smooth it out to cover the chicken evenly.

In a separate bowl, combine the stuffing mix with the chicken broth to moisten it, then evenly sprinkle the stuffing mix on top of the chicken and sauce.

Pour any remaining chicken broth over the stuffing layer and cover the baking dish with foil.

Bake in the preheated oven for 40-45 minutes. After that time, remove the foil and continue baking for an additional 5 minutes or until the chicken reaches an internal temperature of 165°F. This dish is often described as "Thanksgiving in a dish," making it perfect for family gatherings.

For best results, consider using low-sodium options for the cream soups and chicken broth to make the dish healthier.

You can also experiment with different flavors of cream soups, such as cream of mushroom, to suit your taste.

If you have leftover turkey or stuffing, feel free to substitute them in for a delicious twist on this classic recipe.