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

For picky eaters, you can leave out the mixed vegetables and serve the casserole with veggies on the side instead. If your kids are sensitive to texture, chop the chicken into bite-sized pieces before baking so they get more of a “scoopable” casserole and fewer big chunks. You can also swap the cream of mushroom soup for more cream of chicken if mushrooms are a no-go. For a slightly lighter version, use reduced-fat soups and milk instead of whole milk, and go easy on the butter; just know the texture will be a bit less rich. If your family loves cheese, sprinkle 1–1 1/2 cups shredded cheddar or mozzarella over the sauce before adding the stuffing, or add a light layer of cheese on top of the stuffing in the last 10 minutes of baking so it melts but doesn’t burn. To add more veggies, stir in extra frozen peas, carrots, or corn with the mixed vegetables, or layer thinly sliced zucchini or mushrooms under the chicken. You can also use boneless, skinless chicken thighs instead of breasts for extra tenderness—just trim off excess fat and keep the same baking time. For a make-ahead option, assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours; when you’re ready to cook, let it sit on the counter for about 20–30 minutes while the oven heats, then bake as directed, adding 10–15 extra minutes if needed. This is a very forgiving recipe, so feel free to adjust the seasoning, soup flavors, and veggie mix to fit what your family loves most.