Chicken and Stuffing Bake

Last week, I announced that I was on a mission to become a good cook! And I meant to get some recipes posted sooner but with everything going on with Handsome, I just haven't had the time until now. We've been in and out of the hospital so much lately that we haven't really been eating home cooked meals, so when we got home yesterday I was really craving some comfort food. But, not being home much the last few weeks, also, meant no one had done the grocery shopping, so I was limited to what I could make.

I didn't have the ingredients to make anything new to get started on my mission to perfect the art of cooking. I pretty much only had enough for a chicken bake, spaghetti and shake 'n bake. I decided to go with the chicken bake.



Ingredients:
chicken tenderloins
stove top
1 can of cream of mushroom soup
1 can of cream of chicken soup
1/4 cup of sour cream
a little bit of water.

Preheat your oven to 350. Mix sour cream, stove top, cream of mushroom and cream of chicken soup in a bowl.

Place your chicken tenderloins in the bottom of a casserole dish and pour a little bit of water on them.

Empty the bowl of stove top and such on top of the chicken. Spread it evenly in the dish.

Cook in the oven for 45-55 minutes.