Place breasts or thighs in just enough water to cover. Poach for 15 to 20 minutes. Set aside until slightly cooled enough to handle.
Mix stuffing mix and 1/2 cup very hot water in small bowl. Set aside.
Chop or shred chicken, and stir into bowl with cream of chicken soup. Place in ungreased casserole dish (size will be determined by if you like a deep dish casserole or something thinner - I use a 2 quart casserole dish.)
Sprinkle frozen veggies (no need to thaw) on top of chicken mixture. Sprinkle this with the stuffing mixture.
This will bake in a 350 degree F oven for about 30 minutes or until stuffing mixture is brown. Remove from oven and let sit 5-10 minutes.
Note: I add chopped cashews or peanuts to my stuffing to give it a little crunch, but that is optional especially if you are feeding those with allergies.
Source: I was looking for something relatively quick and easy for a church supper so I just played around with ingredients I had on hand until I got it right. It is a variation of a shepherd's pie.
By Dee Sellers from Ocean Isle Beach, NC
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