Mom pours dry stuffing mix over raw chicken in casserole. It tastes way better than it sounds

Preheat your oven to 300°F (150°C). Lightly grease a 9×13-inch casserole dish with butter or cooking spray.

In a medium bowl, whisk together the cream of chicken soup, cream of mushroom (or celery) soup, 1 cup of chicken broth, milk, garlic powder, onion powder, thyme, parsley, salt, and pepper until smooth.

Spread the thawed mixed vegetables (if using) evenly in the bottom of the prepared casserole dish.

Lay the chicken breasts on top of the vegetables in a single layer. If the pieces are very thick, you can slice them in half horizontally so they cook more evenly and stay tender.

Pour the soup mixture evenly over the chicken, making sure each piece is well coated. Gently wiggle the dish so the sauce settles around the chicken and veggies.

In a separate bowl, add the dry stuffing mix. Pour in the remaining 1/2 cup chicken broth and the melted butter. Stir just until the stuffing is evenly moistened—don’t overmix, you want some texture.

Sprinkle the moistened stuffing mixture evenly over the top of the chicken and sauce, covering as much of the surface as you can.

Cover the casserole dish tightly with foil. Bake at 300°F for 2 hours, letting it cook low and slow so the chicken gets very tender and the flavors meld together.

After 2 hours, carefully remove the foil. Check that the chicken is cooked through (it should reach 165°F in the thickest part). If the top looks very wet, bake uncovered for an additional 10–15 minutes to let the stuffing crisp up a bit.

Remove from the oven and let the casserole rest for 5–10 minutes before serving. Sprinkle with a little extra dried or fresh parsley for color, then scoop generous spoonfuls onto plates and enjoy.