Step-by-Step Instructions
First, I preheat my oven to 350°F and get that baking dish ready. In my large bowl, I combine the cubed chicken, cream of chicken soup, the entire packet of onion soup mix, sour cream, and chicken broth. This is where you get your hands in there (or use a spoon if you prefer)! I mix it until every piece of chicken is thoroughly coated in that thick, flavorful sauce. Then, I fold in the frozen vegetables. I spread this creamy chicken mixture evenly into the bottom of my prepared dish—it should look messy and delicious already.
In a separate medium bowl, I take the dry stuffing mix and drizzle the melted butter over it. I use a fork to toss it until all the crumbs are lightly moistened. This buttery layer is going to transform into magic. I sprinkle this buttery stuffing evenly over the top of the chicken mixture, creating a complete blanket. Here’s a personal tip: I gently pat it down just a bit. I found if I leave it too loose, some bits fly away and burn. Then, I cover the whole dish tightly with foil.
I pop it into the oven, covered, for 30 minutes. This steams the chicken to perfect tenderness and lets all the flavors meld. Then, I carefully remove the foil—hello, glorious steam!—and bake it uncovered for another 15-20 minutes. You’re waiting for the topping to turn a beautiful golden brown and the edges to be bubbly. I let it sit on the stovetop for a good 5-10 minutes before serving; this lets the sauce thicken up just right so it doesn’t run everywhere on the plate.
Pro Tips for Best Results
Cube your chicken evenly! I learned this the hard way when I had some giant chunks and some tiny ones. Aim for 1-inch pieces so everything cooks through at the same time. If you have a little extra time, patting the chicken cubes dry with a paper towel before mixing helps the sauce cling better. Also, don’t thaw your frozen veggies. Tossing them in straight from the freezer is perfect; they cook through during baking and don’t make the filling watery.
The foil tent is your secret weapon for texture. I tested this once without covering it first, and the stuffing topping burned before the chicken was cooked. Covering it for the first half essentially steams the stuffing, letting it soak up flavor from below while the chicken cooks. When you unveil it, you’re just giving the top a chance to crisp into that perfect, buttery crust. It’s the best of both worlds.
Let it rest. I know it’s tempting to dive right in when it comes out of the oven smelling like heaven. But giving your bake a 10-minute rest is a game-changer. It allows the intense heat to settle, the sauce to thicken from a “soup” consistency to a luxurious “gravy,” and makes it much easier to scoop out clean portions. I use this time to set the table and maybe toss a simple green salad.
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