2 1/2 lb. chicken tenderloins
1 can cheddar cheese soup
1 can cream of mushroom soup
1 cup mayonnaise
1 small bag of Pepperidge Farm Stuffing
8 oz. cheddar cheese, shredded
1/4 c. (1/2 stick) butter, melted

Arrange chicken pieces in bottom of greased 9x13-inch pan. Mix soups and mayonnaise. Stir well. Pour over chicken. Sprinkle shredded cheese over all. Sprinkle stuffing crumbs over all. Drizzle melted butter over top. Cover and bake 1 hour at 350°F. Uncover and bake 10 more minutes.