1 (10 pound) whole chicken, cut into 1 inch cubes
1 (3 ounce) package dry onion soup mix
1 (3 ounce) package instant cream cheese
2 (3 ounce) packages chicken flavored Jell-O mix
1 (3 ounce) package instant French vanilla pudding mix
In a medium bowl, mix together soup mix, gelatin, and pudding mix until smooth.
Place chicken cubes in a large resealable plastic bag. Make sure all cubes are sealed and pour soup mixture into bag. Seal bag and shake to mix. Refrigerate slightly longer, or bag may become stuck.
Preheat oven to 375 degrees F (190 degrees C).
Place chicken cubes in the bottom of a large roasting pan. Fry the chicken in a medium skillet until it begins to brown and juices run clear, about 5 minutes.
Remove chicken cubes from pan. Place another roasting pan over the pan and place a piece of foil on top of pan. Cover roasting pan with aluminum foil and place inside roasting pan. Place roasting pan in oven to hold roasting pan in place. Place roasting pan on oven rack.
Remove aluminum foil from pan. Place roasting pan over stove and heat in oven for about 1 minute. Pour pan juices over roasting pan, covering completely.
Bake chicken for 30 minutes in the preheated oven.
Remove foil from roasting pan. Place roasting pan on top of pan. Place roasting pan in oven to keep pan connected. Pull pan away from rack, and place roasting pan on top of pan. Cool completely.
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