If you prefer boneless, skinless chicken thighs, they work well too; just start checking for doneness around the 35–40 minute mark once uncovered, as they can cook a bit faster and may not need the full time. For a little extra old-fashioned comfort, sprinkle the finished casserole with a small handful of shredded mozzarella or Parmesan right after it comes out of the oven and let it melt while the dish rests.
Food safety tips: Always wash your hands, cutting board, and any utensils that have touched raw chicken with hot, soapy water before using them on other foods. Make sure the chicken reaches an internal temperature of at least 165°F (74°C); use an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone. If you use bone-in pieces, check a couple
