My neighbor has been making this for church potlucks since 1982 and people still line up for it before anything else on the table.

This is the kind of church-supper casserole that disappears before the pastor finishes blessing the food. My neighbor Helen has been carrying this pan into potlucks since 1982, and to this day folks still hover by the kitchen door waiting for it to come out. It’s nothing fancy to look at—just a bubbly, creamy chicken casserole with a golden top—but it tastes like home. It uses only three pantry ingredients, all stirred together and baked until the edges are browned and the middle is hot and comforting. It’s the kind of recipe you can pull together on a busy weeknight or for a funeral dinner, and you can count on it to be scraped clean every time.

This casserole is rich and comforting, so it loves simple, familiar sides. Serve it with buttered egg noodles, mashed potatoes, or white rice to catch all that creamy sauce. A side of green beans, steamed broccoli, or a simple lettuce salad with a tangy dressing helps balance the richness. Warm dinner rolls or slices of soft white bread are perfect for wiping out the baking dish. For potlucks, set it alongside a Jell-O salad, coleslaw, and a pan of brownies and you’ll have a spread that feels straight out of a small-town church basement.

Servings: 6

4 (12.5 oz) cans chunk chicken breast, well drained

Preheat your oven to 375°F (190°C). Lightly grease a 2- to 2 1/2-quart oval baking dish or similar casserole dish with a little butter or cooking spray so the edges don’t stick.

Open the canned chicken and drain it very well, pressing the lid gently against the meat to squeeze out excess liquid. This keeps the casserole from turning watery and helps it bake up creamy instead of soupy.

In a large mixing bowl, add the drained canned chicken and break it up with a fork into bite-sized shreds and chunks. You want a mix of pieces so you get some texture in every bite.

Add the cream of chicken soup to the bowl with the chicken. Stir until the chicken is evenly coated and the mixture is smooth and creamy, with no big streaks of soup remaining.

Stir in 1 1/2 cups of the shredded cheddar cheese, reserving the remaining 1/2 cup for the top. Mix until the cheese is evenly distributed throughout the chicken and soup mixture.

Spoon the mixture into the prepared baking dish and spread it out evenly, smoothing the top so it bakes uniformly. Gently tap the dish on the counter to settle the filling and release any air pockets.

Sprinkle the reserved 1/2 cup shredded cheddar cheese evenly over the top, making sure to cover the surface so it bakes into a bubbly, browned crust.

Place the casserole on the center rack of the preheated oven and bake for 25 to 35 minutes, or until the edges are bubbling, the top is melted and lightly browned, and the casserole is hot all the way through. If you like a deeper golden top, you can leave it in for an extra 3 to 5 minutes, watching closely so it doesn’t burn.

Remove the casserole from the oven and let it rest for about 5 to 10 minutes before serving. This short rest helps it set up a bit so the creamy filling thickens and you can scoop out nice, generous spoonfuls with visible chunks of tender chicken and a crispy, browned cheesy top.

You can dress this up a bit without losing its simple charm. For a slightly tangier, richer flavor, swap one can of cream of chicken soup for cream of mushroom or cream of celery. If you like a little texture on top, scatter a handful of crushed buttery crackers or plain cornflakes over the cheese before baking. You can also stir in a small can of drained chopped green chiles or a pinch of garlic powder and black pepper for a gentle kick that still feels potluck-friendly. To stretch it for a crowd, serve it spooned over cooked egg noodles, rice, or stuffing. For a lighter version, you may use reduced-fat cream soup and part-skim cheese, but keep in mind it may not brown quite as deeply. Food safety tips: Always use canned chicken that is within its expiration date, with no bulging, rusted, or badly dented cans. Once opened, discard any can that smells off or looks unusual. Drain the chicken well to prevent excess moisture. Bake the casserole until it is piping hot in the center; if you’re unsure, you can check that the internal temperature reaches at least 165°F (74°C). Refrigerate leftovers within 2 hours of baking, store tightly covered, and enjoy within 3 to 4 days. Reheat leftovers until steaming hot before serving.