Weeknight Saver: Just 5 ingredients. I make this nonstop every January when it’s cold.

Transfer the mixture to the prepared baking dish and spread it into an even layer, pressing it gently into the corners.

Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the casserole.

Bake, uncovered, for 40–45 minutes, or until the casserole is hot and bubbly and the edges are lightly golden brown.

Let the casserole rest for about 5–10 minutes before serving so it can set slightly, then scoop and enjoy.

To fit your week and whatever’s in your fridge, this casserole is super flexible. For extra flavor without extra work, stir in a teaspoon of garlic powder, onion powder, or a pinch of smoked paprika before baking. If you like a little color and crunch, add a cup of frozen peas, corn, or mixed veggies (no need to thaw) right into the mixture. You can also swap the cream of chicken soup for cream of mushroom or cream of celery if that’s what you have on hand. For a bit of a kick, use pepper jack cheese instead of cheddar or add a small can of diced green chiles. If you’re trying to lighten things up, use light sour cream and a reduced-fat soup; it won’t be quite as rich, but it still turns out cozy and satisfying. To make it ahead, assemble the casserole, cover tightly, and refrigerate up to 24 hours—just add an extra 5–10 minutes to the bake time. Leftovers reheat really well in the microwave or oven and make an easy grab-and-go lunch for busy workdays.