Pour frozen pre-cooked grilled chicken strips into the 9x13 glass casserole dish with 3 common pantry items to get a meal so amazing your husband will rave!

This 4-ingredient oven chicken using frozen pre-cooked grilled chicken strips is the kind of weeknight shortcut I rely on when the day gets away from me. You literally pour the frozen strips into a 9x13 glass casserole dish, whisk together three common pantry items, and let the oven do the rest. The result is tender, saucy chicken with a lightly caramelized top—comforting enough for a cozy Midwestern evening, yet simple enough for anyone to pull off. It borrows the spirit of classic baked chicken casseroles but skips the raw-meat prep and long marinating time, making it ideal for busy home cooks who still want a meal that feels “from scratch.”

Serve this oven chicken over hot cooked rice, buttered egg noodles, or mashed potatoes to catch all the savory sauce. A simple green vegetable—like roasted broccoli, steamed green beans, or a crisp salad with a tangy vinaigrette—balances the richness nicely. If you’d like a little extra texture, add a slice of crusty bread or garlic toast on the side to swipe through the pan juices. A light white wine, such as a Pinot Grigio or unoaked Chardonnay, pairs well, but iced tea or sparkling water with lemon keeps it weeknight-friendly.

Servings: 4

1 (20–24 oz) bag frozen pre-cooked grilled chicken strips

Preheat your oven to 375°F (190°C). Place a rack in the center of the oven so the casserole bakes evenly.

Pour the frozen pre-cooked grilled chicken strips directly into a 9x13 glass casserole dish. Spread them into an even layer so the sauce can coat all the pieces. The chicken should still be frozen at this point.

In a medium bowl, whisk together the chicken broth, mayonnaise, and grated Parmesan cheese until the mixture is smooth and fairly pourable. This is your quick, pantry-based sauce.

Pour the sauce evenly over the frozen chicken strips in the casserole dish, using a spatula to nudge the chicken so it’s mostly coated. It’s fine if a few edges peek out; those will brown slightly in the oven.

Cover the 9x13 glass casserole dish tightly with foil. This helps the frozen chicken heat through gently and keeps the sauce from reducing too quickly.

Bake the covered casserole at 375°F (190°C) for 20 minutes. This allows the chicken strips to thaw and warm in the sauce without drying out.

After 20 minutes, carefully remove the foil (watch for steam). Stir the chicken and sauce together to re-coat everything and even out the heat. Spread back into an even layer.

Return the uncovered dish to the oven and bake for another 10–15 minutes, or until the sauce is bubbling around the edges and the chicken is hot throughout. Since the strips are pre-cooked, you’re mainly looking for thorough reheating; the internal temperature should reach at least 165°F (74°C).

If you’d like a lightly browned top, turn the oven to broil for 2–3 minutes at the end of baking, watching closely so the top doesn’t scorch. A few golden spots on the chicken and sauce are perfect.

Remove the casserole from the oven and let it rest for 5 minutes. The sauce will thicken slightly as it cools, making it ideal for spooning over rice, noodles, or potatoes. Taste and add a pinch of salt or black pepper at the table if needed, then serve warm.

You can adjust this basic 4-ingredient framework to fit what your family likes while still honoring the “pour-and-bake” simplicity. For a slightly tangier profile, replace 2–3 tablespoons of the mayonnaise with Dijon mustard. If you prefer a creamier, more casserole-style texture, stir in 1/4 cup of sour cream or plain Greek yogurt along with the mayonnaise (this technically adds a fifth ingredient but keeps the method the same). To lean Italian, add 1 teaspoon dried Italian seasoning or a pinch of dried basil and oregano to the sauce before pouring it over the chicken. For a subtle smoky note, a small pinch of smoked paprika whisked into the sauce works beautifully with the grilled flavor of the chicken strips. If you want to extend the meal, you can tuck a drained can of sliced mushrooms or a handful of frozen peas around the chicken before baking, understanding that these do go beyond the core 4 ingredients. Food safety tips: Because the chicken strips are pre-cooked, you’re reheating from frozen rather than cooking from raw, but they still need to reach an internal temperature of at least 165°F (74°C) for safe serving. Always keep the chicken frozen until you’re ready to bake; do not leave the bag out at room temperature for long periods. Use a glass casserole dish that is labeled oven-safe and avoid placing it directly from the refrigerator into a very hot oven if it’s extremely cold, as rapid temperature changes can stress glass. After serving, refrigerate leftovers within 2 hours in a shallow, covered container; reheat only once, until steaming hot, and use within 3–4 days.