Preheat the oven to 375°F. Spray an 11x7-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. NOTE: Oven times can vary for many reasons. It may take longer or be quicker in your particular oven. The chicken is done when the internal temperature reaches 165F degrees.

Garnish with fresh or dried parsley (optional) and serve. When serving, scoop up some of the gravy at the bottom and drizzle it over each serving.