This Flag Day Feast is my kind of summer comfort food: just five ingredients, all tossed into one glass baking dish, and the oven does the heavy lifting while I’m off wrangling emails or kids’ schedules. It’s built around boneless skinless chicken thighs that bake up juicy and a little gelatinous around the edges, with a bubbly golden crust of seasoned stuffing on top. I started making this on Flag Day a few years ago when I wanted something hearty and all-American feeling (think potluck casserole vibes) without standing over a hot stove all evening. It’s the kind of dish you can slide into the oven, set a timer, and forget about until the house smells amazing.
I usually serve this with a simple green side: a tossed salad with vinaigrette or some steamed green beans tossed in butter and salt. Because the dish is rich and savory, it also pairs really well with something tangy like coleslaw or sliced tomatoes with a drizzle of balsamic. If you want to keep it extra easy, warm up some frozen mixed vegetables or microwave a bag of steam-in-bag broccoli while the chicken rests. For a full Flag Day spread, add a loaf of crusty bread or cornbread and a light dessert like fresh berries with whipped cream.
5-Ingredient Flag Day Feast BakeServings: 4
Ingredients
2 pounds boneless skinless chicken thighs
1 (10.5-ounce) can condensed cream of chicken soup
1 cup low-sodium chicken broth
1 (6-ounce) box seasoned stuffing mix (dry)
2 tablespoons salted butter, cut into small pieces
Directions
Preheat your oven to 375°F (190°C). Grab a round glass baking dish (about 9 inches across) so you can see all the bubbly goodness as it bakes.
Pat the chicken thighs dry with paper towels and trim any large pieces of excess fat, but don’t go overboard—some of that fat and collagen is what makes the finished dish so juicy and slightly gelatinous under the crust. Arrange the thighs in a single, snug layer in the bottom of the glass dish.
In a small bowl, whisk together the condensed cream of chicken soup and the chicken broth until smooth and pourable. You want a thick but loose sauce that will bubble up around the chicken as it cooks.
Pour the soup mixture evenly over the chicken thighs, making sure they’re all coated and there are no dry spots. Gently tilt the dish if needed to spread the sauce; you don’t need to stir.
Sprinkle the dry seasoned stuffing mix evenly over the top of the saucy chicken, covering it completely. This will form the golden, bubbling crust as it bakes.
Dot the top of the stuffing with the small pieces of salted butter, spacing them out so they melt and help the crust brown and crisp in spots.
Cover the baking dish loosely with foil, tenting it slightly so it doesn’t press down into the stuffing. Bake covered for 25 minutes, allowing the chicken to cook through and the sauce to start bubbling up around the edges.
After 25 minutes, carefully remove the foil (watch for steam) and return the dish to the oven. Bake uncovered for another 20 to 25 minutes, or until the top is golden and bubbling and the chicken reaches an internal temperature of at least 165°F (74°C). The edges of the sauce should look glossy and slightly gelatinous, with steam rising through the crust.
Once done, remove the dish from the oven and let it rest on the counter for 5 to 10 minutes. This helps the sauce thicken and set a bit so you get those scoopable, juicy layers of chicken and crust without it being soupy.
Spoon the chicken, sauce, and stuffing crust onto plates, making sure everyone gets some of the bubbly golden top and the tender, saucy chicken underneath. Serve hot.
Variations & Tips
If you want to change up the flavor without adding to your ingredient list, you can swap the cream of chicken soup for cream of mushroom or cream of celery for a slightly earthier vibe. For a bit more tang, use cream of chicken with herbs if your store carries it. If you prefer white meat, you can use boneless skinless chicken breasts instead of thighs; just try to use evenly sized pieces and check for doneness a little earlier, since they can dry out faster. For extra texture, briefly broil the casserole at the end of baking (1 to 2 minutes) to deepen the golden crust—just watch it closely so it doesn’t burn. Food safety tips: Always handle raw chicken with care—use a separate cutting board and wash your hands, knives, and surfaces thoroughly with hot, soapy water after trimming. Make sure the chicken reaches an internal temperature of at least 165°F (74°C) in the thickest part before serving. Let leftovers cool slightly, then refrigerate within 2 hours in a shallow container, and reheat until steaming hot before eating.
