refrigerator until you’re ready to bake. That kind of prep always helps on busy evenings.
Thin the sauce if needed: If your dressing is very thick, stir in a tablespoon or two of water before spooning it over the chicken so it spreads more evenly and creates more pan sauce.
Serve from the baking dish: This recipe has a cozy, old-fashioned feel, so bringing the whole stoneware dish to the table works perfectly. It also keeps the onions and sauce together, which is honestly the best part.
