2 lb. chicken tenders
5-6 red potatoes (or Yukon gold)
1 pkg. chicken stuffing (I use "Stove Top")
2 tbsp. garlic salt
1/4 cup water
dash of meat tenderizer (optional)
2 tbsp. butter

Preheat oven to 425-450°F depending on your personal oven. I use a round oven roast pan.

To start quarter the the potatoes (possibly more to fit pan). Put potatoes in bottom of pan and sprinkle 1 tablespoon of garlic salt over potatoes and pour water into bottom of pan. Take butter and place in middle of potatoes. Layer uncooked chicken tenders on top of potatoes, sprinkle tenderizer (if using) over chicken and rest of garlic salt.

Next layer your prepared stuffing over top of uncooked chicken (you may have to push stuffing down in order to make it fit into the pan).

Bake for approximately 35 to 40 minutes (you will know when tenders are done when they turn white or you can use a meat thermometer to check).

Take out of oven and serve. Keeps for about 4-5 days in the refrigerator and great as leftovers.

Enjoy :o)

Serves 4.

Submitted by: Lauren Bossi-Puckett