of Worcestershire sauce to the soup before pouring it over the chicken (this technically adds a 5th ingredient, but it doesn’t change the core recipe). For smaller households, halve the recipe and use an 8×8-inch glass dish, checking for doneness a few minutes earlier. If you like extra crunch, hold back a small handful of fried onions and add them in the last 2–3 minutes of baking or right after broiling, so you get both toasty and super-crispy textures. For food safety, always start with fully thawed chicken; baking from
My uncle used to make this rich savory bake every Sunday and I finally stole his secret. Takes just 4 ingredients for absolute perfection and the crunch is unreal.
