This easy baked supper leans into the practical, casserole-style cooking that defined so many home kitchens in the 1970s: simple ingredients, one dish, and dependable comfort. With raw boneless skinless chicken thighs baked together with just four refrigerator staples, it creates a savory-sweet autumn dinner that feels nostalgic without being fussy. The chicken stays juicy, the vegetables soften into the sauce, and the whole dish comes together with very little hands-on work.

Serve this Autumn Moon Supper with buttered egg noodles, fluffy rice, or mashed potatoes to catch the pan juices. A crisp green salad or simple steamed green beans make a nice contrast to the rich baked chicken, and warm dinner rolls fit right in if you want to lean into the retro comfort-food spirit.

5-Ingredient Oven 1970s Autumn Moon Supper

Servings: 6

Finished baked chicken thigh casserole
Finished baked chicken thigh casserole

Ingredients

2 pounds raw boneless skinless chicken thighs

1 cup sour cream
1 cup French dressing
1 medium red bell pepper, cut into chunks
1 medium yellow bell pepper, cut into chunks

Directions

1. Preheat the oven to 375°F. Lightly grease a rectangular glass casserole dish if needed.

2. Spread the red and yellow bell pepper chunks in the bottom of the casserole dish, then arrange the raw chicken thighs evenly over the top.

3. In a bowl, stir together the sour cream and French dressing until smooth and evenly blended.

4. Spoon the sauce evenly over the chicken thighs, covering the tops as much as possible.

5. Bake uncovered for 40 to 50 minutes, or until the chicken is fully cooked and reaches 165°F in the thickest part. Let the casserole rest for 5 minutes before serving.

Variations & Tips

Add onion: If you do not mind moving beyond the five-ingredient idea, a sliced onion under the chicken adds extra sweetness and more of that classic baked casserole flavor.

Use a thermometer: Chicken thighs are forgiving, but an instant-read thermometer takes out the guesswork. Check the largest piece in the center of the dish and make sure it reaches 165°F.

Make it tangier or sweeter: French dressing can vary from brand to brand. If your dressing is very sweet, the finished dish will have a more retro sweet-and-savory profile; if it is tangier, the casserole will taste a bit brighter.

Try a mushroom version: Swap the bell peppers for thick-cut mushrooms for a deeper, earthier flavor and a more old-school supper-club feel.

Serve over starches: The sauce is one of the best parts of this recipe, so spoon plenty over hot noodles, rice, or mashed potatoes to make the meal feel complete.