My neighbor brought this over when I first moved in and I immediately begged for her secret. You would never guess it only takes 5 ingredients to pull off. It is so ridiculously filling and leaves eve

This 5-ingredient chicken and stuffing bake is the kind of neighborly casserole that shows up on your doorstep when you’re still unpacking boxes and wondering what’s for dinner. A sweet neighbor brought this over the week we moved in, and I begged her for the recipe as soon as I took the first bite. It’s unbelievably hearty and comforting, and you’d never guess it comes together with just a handful of pantry staples. Everything bakes together in one foil-lined pan into a cozy mix of tender shredded chicken, savory stuffing, and glossy gravy with a golden, crispy top—perfect for busy nights, potlucks, or anytime you just need a filling, no-fuss meal that leaves everyone satisfied.

Serve this chicken and stuffing bake straight from the pan with something fresh and simple on the side to balance all that cozy richness—think a green salad with a tangy vinaigrette, steamed green beans, or roasted carrots. A side of cranberry sauce or apple slices is lovely if you like a little sweet with your savory. Warm dinner rolls or buttered corn are always a hit with kids, and if you want to stretch the meal, spoon the bake over mashed potatoes or rice. It reheats well, so leftovers make an easy lunch the next day.

Servings: 6

2 pounds cooked shredded chicken (rotisserie or leftover)

Preheat your oven to 375°F (190°C). Line a 9x13-inch baking pan with aluminum foil, letting it hang over the edges a bit for easy lifting and cleanup. Lightly spray or grease the foil so nothing sticks.

Spread the cooked shredded chicken evenly in the bottom of the prepared pan. If any pieces are large, pull them apart with your fingers so the chicken is in bite-sized shreds. This helps it mix nicely with the stuffing and gravy as it bakes.

In a medium bowl, whisk together the cream of chicken soup and chicken broth until smooth and glossy. The mixture should look like a pourable gravy. If you like it a little thinner, you can add a splash more broth at this point.

Pour about two-thirds of the soup-and-broth mixture evenly over the shredded chicken in the pan. Use the back of a spoon to gently nudge it into the chicken so everything is lightly coated. This keeps the chicken moist and flavorful while baking.

In a separate large bowl, add the dry stuffing mix. Drizzle the melted butter over the stuffing, then pour the remaining soup-and-broth mixture on top. Stir gently until all the stuffing is moistened. It should be damp and clumpy but not soupy—this is what gives you that crispy-on-top, soft-underneath texture.

Spoon the stuffing mixture evenly over the chicken layer, lightly spreading it to cover the surface. Don’t press it down too firmly; leaving it a bit loose helps the top get nicely browned and crisp in the oven.

Cover the pan loosely with foil, tenting it slightly so it doesn’t stick to the stuffing. Bake covered for 20 minutes to let everything heat through and the flavors mingle.

Remove the foil and continue baking for another 20–25 minutes, or until the top is golden brown and crisp in spots and the edges are bubbling. If you like an extra-crispy top, you can leave it in for an additional 3–5 minutes, watching closely so it doesn’t burn.

Let the casserole rest for about 5–10 minutes before serving. This short rest helps the gravy thicken slightly and makes it easier to scoop neat portions. Use the foil overhang to lift the bake out of the pan if you’d like, then cut into squares or scoop with a big spoon and serve warm.

For picky eaters, stick with a mild stuffing flavor (like traditional or chicken) and cream of chicken soup; if your crew likes a little more flavor, try herb-seasoned stuffing or swap one can of cream of chicken for cream of mushroom. You can also stir a cup of frozen peas and carrots into the shredded chicken before adding the gravy layer for a one-pan meal with veggies tucked right in. If you prefer darker, richer gravy, use one can of cream of chicken and one can of cream of mushroom, and add a pinch of black pepper and dried thyme to the soup mixture. For extra-crispy topping, drizzle an additional tablespoon of melted butter over the stuffing before baking uncovered. To make it ahead, assemble the entire dish, cover tightly, and refrigerate for up to 24 hours; add 5–10 minutes to the covered baking time since it will be cold from the fridge. Leftovers reheat well in the oven or microwave—add a splash of broth before reheating if it seems a bit dry, and cover loosely so it stays moist while warming.