Ingredients
Scale
- 2 lb chicken tenderloins
- 3/4 tsp salt
- 3/4 tsp black pepper
- 10.5 oz cream of celery soup
- 10.5 oz cream of chicken soup
- 1/3 cup milk
- 1/2 tsp garlic powder
- 6 oz chicken stuffing mix
- 1.5 cup chicken broth
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F. Cut chicken into 1.5–2 inch pieces and place in a greased 9×13-inch baking dish. Season with salt and black pepper.
- In a mixing bowl, combine cream of celery soup, cream of chicken soup, milk, and garlic powder. Whisk until smooth.
- Pour sauce over chicken in the baking dish. Sprinkle dry stuffing mix evenly over the sauce. Pour chicken broth over the stuffing mix.
- Cover with foil and bake 40–45 minutes until chicken is cooked through. Remove foil and bake 5 more minutes to crisp the top.
- Let rest 2–3 minutes. Garnish with freshly chopped parsley and serve.
Notes
- Ensure chicken pieces are evenly cut for uniform cooking.
- Covering with foil helps keep the casserole moist.
- Optional: top with additional parsley or a sprinkle of paprika for color.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American