Chicken & Stuffing Casserole

Prep Steps

• 2 lbs chicken tenderloins into bite-size cubes {do:cut}

The Chicken Base

Preheat the oven to 375°F. Season evenly on all sides...

• 2 lbs chicken tenderloins, cut into bite-size cubes
• 1/2 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1/2 tsp black pepper

Toss until every piece is coated, then spread in a single layer in a 9x13-inch baking dish.

The Creamy Sauce

In a medium bowl, whisk together until smooth...

• 1 can (10.5 oz) condensed cream of chicken soup
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/4 cup milk

Spread evenly over the chicken.

The Stuffing Topping & Bake

Sprinkle evenly over the sauce...

• 1 box (6 oz) dry stuffing mix

Slowly pour over the top, wetting all of the dry crumbs so they soften...

• 2 cups chicken broth

Bake 40–45 minutes, until the stuffing is golden and crisp, the sauce bubbles at the edges and the chicken is cooked through. Garnish with...

• 2 tbsp fresh parsley, chopped (optional)