Throw frozen pre-cooked shredded chicken in the 9x13 baking dish and 3 other pantry items to get a meal so hearty your husband will be begging for more.

This 4-ingredient oven chicken using frozen pre-cooked shredded chicken is one of those toss-it-in-the-pan, walk-away, and come-back-to-dinner kind of meals. It leans on true pantry staples and a bag of frozen shredded chicken to create a creamy, hearty bake that feels like comfort food after a long day. Everything happens right in a 9x13 baking dish, so cleanup is easy, and the end result is the kind of stick-to-your-ribs meal that has hungry husbands and kids going back for seconds.

Serve this creamy chicken bake straight from the 9x13 dish with a big spoon. It’s wonderful over hot cooked rice, buttered egg noodles, or mashed potatoes to soak up all the sauce. Add a simple green salad, steamed broccoli, or frozen mixed vegetables on the side to round out the plate. Warm dinner rolls or buttered toast are great for swiping up any extra sauce, and if you have it, a sprinkle of fresh parsley or a little black pepper on top makes it feel just a bit more special.

Servings: 6

4 cups frozen pre-cooked shredded chicken

Preheat your oven to 375°F (190°C). Set out a 9x13 glass baking dish.

Scatter the frozen pre-cooked shredded chicken evenly in the bottom of the 9x13 baking dish. It can go in straight from the freezer; no need to thaw.

In a medium bowl, whisk together the condensed cream of chicken soup and the chicken broth (or water) until smooth and pourable.

Pour the soup mixture evenly over the frozen shredded chicken in the baking dish, making sure most of the chicken is coated. Use a spoon to gently spread if needed.

Sprinkle the shredded cheddar cheese evenly over the top of the chicken and sauce.

Cover the baking dish tightly with aluminum foil to help the frozen chicken heat through without drying out.

Bake, covered, for 35–40 minutes, or until the mixture is hot and bubbly around the edges and the chicken is heated through. The internal temperature of the chicken pieces in the center should reach at least 165°F (74°C).

Carefully remove the foil (watch for steam), then return the dish to the oven and bake uncovered for an additional 5–10 minutes, or until the cheese on top is fully melted and slightly golden in spots.

Let the dish rest for 5–10 minutes before serving. This helps the sauce thicken slightly and makes it easier to spoon onto plates.

For picky eaters, you can swap the cheddar cheese for a milder cheese like mozzarella or Colby Jack, or even leave the cheese off one half of the pan before baking. If your family likes a little more flavor, stir 1 teaspoon of garlic powder or onion powder into the soup mixture before pouring it over the chicken (this would be an optional fifth ingredient). You can also mix in 1–2 cups of frozen vegetables (like peas and carrots or mixed veggies) right on top of the frozen chicken before adding the soup mixture; just know that this adds more volume and may need a few extra minutes of baking time. For a slightly lighter version, use reduced-fat condensed soup and part-skim cheese. To make it feel more like a full casserole, serve it over brown rice or whole-wheat pasta for extra fiber. Food safety tips: Always start with fully cooked shredded chicken that has been properly cooled and frozen. Keep the chicken frozen until you are ready to assemble the dish; do not leave it at room temperature for long periods. Bake until the center of the dish is piping hot and the chicken reaches at least 165°F (74°C) when checked with a food thermometer in the middle of the pan. If you have to cool and store leftovers, refrigerate them within 2 hours of baking in a shallow container. Reheat leftovers thoroughly until steaming hot before serving, and use within 3–4 days.