Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with non-stick spray.

Slice the chicken into 1-inch cubes, then arrange them evenly in the bottom of the prepared baking dish. Season with a pinch of salt and pepper to taste.

In a medium-sized bowl, whisk the condensed cream of chicken soups and milk until smooth. Pour this mixture evenly over the chicken pieces, ensuring full coverage.

Spread the dry stuffing mix across the top, distributing it evenly. Slowly pour the chicken stock over the stuffing mix, covering as much of it as possible.

Cover the dish with aluminum foil and bake for 40-45 minutes, or until the chicken is fully cooked through. Remove from the oven and allow the bake to rest for 10 minutes before serving.