Dump shredded rotisserie chicken in the deep baking sheet and 2 other pantry staples to get a meal so delicious your husband will be begging for more!

This 3-ingredient oven chicken using shredded rotisserie chicken is my go-to on nights when I’m racing in from work and everyone’s already asking what’s for dinner. You literally dump the chicken into a deep baking sheet, stir in two pantry staples, and slide it into the oven. The result is a creamy, cozy, almost pot-pie-ish bake that tastes like you spent way more time on it than you did. It’s perfect for using up leftover rotisserie chicken and makes enough that my husband is always circling back for seconds.

Serve this creamy baked chicken scoop-style with something that can soak up the sauce: over white or brown rice, with buttered egg noodles, or alongside crusty bread. A simple green salad or steamed frozen veggies (peas, broccoli, or green beans) balance out the richness without adding more work. If you want to stretch the meal, add a quick side of roasted veggies on a second sheet pan while the chicken bakes.

Servings: 4

4 cups shredded rotisserie chicken (skin and bones removed)

Preheat your oven to 375°F (190°C). Lightly grease a deep baking sheet or 9x13-inch baking dish with cooking spray or a thin swipe of oil for easier cleanup.

Spread the shredded rotisserie chicken evenly in the bottom of the deep baking sheet, breaking up any large clumps so it’s in a fairly even layer. This is your base and should look like a full layer of chicken when viewed from above.

In a medium bowl, whisk together the condensed cream of chicken soup and the chicken broth until you have a thick, pale, pourable sauce. It should be smooth and slightly thick, similar to a creamy gravy.

Pour the sauce mixture evenly over the shredded chicken in the baking sheet, making sure to cover as much of the chicken as possible. Use a spoon or spatula to gently nudge the sauce into the chicken so it’s mostly coated but still in a single, even layer.

Place the baking sheet on the middle rack of the preheated oven and bake for 25–30 minutes, or until the sauce is bubbling around the edges and the top looks lightly golden in spots. The chicken is already cooked, so you’re mainly heating everything through and letting the flavors meld.

Carefully remove the baking sheet from the oven and let the chicken rest for about 5–10 minutes. This helps the sauce thicken slightly and makes it easier to scoop. Taste and add a pinch of salt and pepper on top if desired before serving.

You can easily dress this up without adding much effort. Stir in 1–2 cups of frozen mixed vegetables (peas, carrots, corn, green beans) with the shredded chicken before adding the sauce to make it a one-pan meal. If you like a little texture, sprinkle 1/2–1 cup of crushed buttery crackers or plain breadcrumbs over the top before baking for a crispier finish. Swap one can of cream of chicken soup for cream of mushroom or cream of celery for a different flavor, or use low-sodium condensed soup and broth if you’re watching salt. Add dried herbs like thyme, parsley, or Italian seasoning to the sauce if you have them in your pantry. For food safety, always start with fully cooked rotisserie chicken that has been promptly refrigerated. If you’re using leftover chicken, make sure it hasn’t been at room temperature for more than 2 hours total and that it’s been stored in the fridge for no more than 3–4 days. When baking, ensure the center of the dish reaches at least 165°F (74°C) before serving. If you prep this ahead, keep it covered in the refrigerator and bake within 24 hours, adding a few extra minutes to the bake time if it’s going into the oven cold.