Spring Week Supper: Just 4 ingredients. Perfect for when you need tomorrow's lunch handled tonight.

This is my go-to spring week supper when I’m tired, the dishwasher is already full, and I still need to think about tomorrow’s lunch. It’s a 4-ingredient, bake-it-and-forget-it chicken and veggie casserole that turns into bubbling layers under a golden, caramelized cheese top. Everything happens in one glass baking dish, so you can eat it hot for dinner, then pack the leftovers straight into containers for the next day. The idea came from me trying to streamline my Sunday meal prep into something that still felt cozy and homey after a long Midwestern workday.

Serve this casserole straight from the glass baking dish with a simple green salad or sliced cucumbers and cherry tomatoes on the side to keep things light and springy. A crusty baguette or toasted sourdough is great for scooping up the caramelized, cheesy edges. For lunch the next day, I like to pack a square of the casserole with a handful of baby carrots or snap peas and a small container of vinaigrette or yogurt dip to round it out without any extra cooking.

Servings: 4

1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch glass baking dish with a tiny bit of the dressing or a quick swipe of oil if you like, just to help with cleanup.

Spread the bite-sized chicken pieces in an even layer on the bottom of the glass baking dish. Pat them dry with a paper towel first so they brown a little better under the cheese.

Scatter the spring vegetables evenly over the chicken, tucking some pieces down between the chicken so you get those nice concealed layers once the cheese melts over everything.

Pour the creamy dressing evenly over the chicken and vegetables. Use the back of a spoon to gently nudge it into the corners so everything has a light coating, but don’t worry if a few spots peek through—the steam will help it spread while baking.

Sprinkle the shredded mozzarella evenly over the top, all the way to the edges. Try to fully cover the surface; this is what gives you that golden, caramelized, cheesy lid that hides the layers underneath.

Place the baking dish on the middle rack of the preheated oven. Bake, uncovered, for 30–35 minutes, until the casserole is bubbling, the cheese is melted and deeply golden in spots, and the edges look slightly amber and caramelized. If your cheese isn’t browning by 30 minutes, leave it in for another 5 minutes, keeping an eye on it.

Check that the chicken is fully cooked: the internal temperature of the thickest pieces should reach at least 165°F (74°C). If needed, bake an additional 5–10 minutes, checking again. Every oven and dish thickness is a little different.

Once done, let the casserole rest on the counter for 8–10 minutes. This helps the bubbling settle, the layers firm up a bit for cleaner slices, and keeps you from burning your mouth on molten cheese and steam.

For tonight’s dinner, scoop generous spoonfuls or cut into squares, making sure everyone gets some of the caramelized edges. For tomorrow’s lunch, portion the remaining casserole into airtight containers while it’s still slightly warm but not piping hot, then cool completely before refrigerating.

Store leftovers in the fridge for up to 3 days. Reheat individual portions in the microwave until hot all the way through, or in a small oven-safe dish at 350°F (175°C) for about 10–15 minutes to re-crisp the cheesy top.

You can swap the spring vegetables for whatever looks fresh and bright at the store: thin green beans, small broccoli florets, or sliced zucchini all work well. Just keep total veggies around 12 ounces so the bake time stays similar. If you prefer chicken breasts, cut them into smaller pieces and check for doneness at the 25–30 minute mark, since they can dry out faster; thighs are more forgiving for busy weeknights. For a lighter flavor, use a yogurt-based dressing or a light Caesar; for more caramelized richness, choose a thicker, full-fat dressing. Any good melting cheese works: try half mozzarella and half sharp cheddar for a deeper golden top, or use Monterey Jack for extra gooeyness. If you need this to stretch further into lunches, serve the casserole over cooked rice, quinoa, or small pasta (cooked separately so we keep the 4-ingredient promise in the main bake). Food safety tips: Always start with fully thawed chicken (never bake from frozen in this recipe, as the outside can overcook before the inside reaches a safe temperature). Use a clean cutting board and knife for the vegetables after you’re done with the raw chicken, or wash them thoroughly between tasks to avoid cross-contamination. Check that the chicken reaches at least 165°F (74°C) in the center before serving. Cool leftovers within 2 hours, store in shallow containers in the refrigerator, and reheat to steaming hot before eating. Discard any casserole that has been left at room temperature for more than 2 hours.