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Home Romige kip-paprika ovenschotel

Casserole Chicken Easy Family Weeknight Comfort food

A casserole is perhaps the most honest way of cooking: simply put everything together, pop it in the oven, and wait a bit. This version with chicken, bell peppers and a creamy tomato sauce is hearty, tasty and perfect for sharing at the table. No complicated techniques, no pile of pans to wash. Just good food.

x_ckl_recipe_markerCreamy chicken and bell pepper casserole This creamy chicken and bell pepper casserole is exactly what you need on a weeknight: minimal work, maximum reward. Everything goes into one dish, into the oven, and comes out golden and wonderfully fragrant. How to make a creamy chicken and bell pepper casserole? Main course Dutch 4 people 15 min 35 min 5 min 55 min

Preheat the oven to 200°C (fan 180°C).
Cut the chicken breasts into large pieces and season with salt, pepper, smoked paprika and a drizzle of olive oil.
Slice the bell peppers into strips, cut the onion into half rings and finely chop the garlic.
Heat a little olive oil in a frying pan and brown the chicken on high heat until lightly colored all over. It doesn't need to be cooked through, just browned to add extra flavor.
Place the onion, garlic and peppers in the baking dish and spoon the seared chicken on top.
Stir the peeled tomatoes, crème fraîche, chicken stock, dried oregano and a pinch of chili flakes together. Pour this mixture over the chicken and vegetables.
Scatter the grated cheese generously over the top of the dish.
Place the baking dish uncovered in the oven and bake for 30 to 35 minutes until the chicken is cooked through and the cheese turns golden brown.
Let the dish rest for 5 minutes and sprinkle with freshly chopped parsley before serving. Delicious with crusty bread or rice.

Casserole Chicken Easy Family Weeknight Comfort food 600 g chicken breast 2 red bell peppers 1 yellow bell pepper 1 large onion 3 cloves garlic 400 g peeled tomatoes (can) 150 ml crème fraîche 100 ml chicken stock 1 tsp smoked paprika 1 tsp dried oregano Pinch of chili flakes 100 g grated mature cheese Olive oil Salt and pepper to taste Handful fresh parsley Baking dish Frying pan Cutting board Chef's knife Mixing bowl Grater Frying Pan frying-pan Chef's knife chefs-knives Chopping Board chopping-board Beka Frying pan Stark Ø 24 cm – suitable for all heat sources – without non-stick coating Beka Koekenpan Kai Chef's knife Shun Classic - 32 tiers damask steel - 15 cm - DM-0723 Kai Group Koksmes Namture Acacia Cutting Board M - 28 x 18 cm - Wooden Prep & Serving Board Namture Snijplank Chicken stew with autumn vegetables foodies-kipstoof-met-herfstgroente Creamy Butter Chicken foodies-romige-butter-chicken Pulled chicken tikka masala foodies-pulled-chicken-tikka-masala Casserole with chicken, sweet potato and coconut milk foodies-ovenschotel-met-kip-zoete-aardappel-en-kokosmelk

Recipe

Creamy chicken and bell pepper casserole

This creamy chicken and bell pepper casserole is exactly what you need on a weeknight: minimal work, maximum reward. Everything goes into one dish, into the oven, and comes out golden and wonderfully fragrant.

Course	Main course
Kitchen	Dutch
Servings	4 people

Preparation time

Preparation time	15 min
Time in oven	35 min
Stiffen up min.	5 min
Total	55 min

Equipment

Baking dish
Frying pan
Cutting board
Chef's knife
Mixing bowl
Grater

Ingredients

600 g chicken breast
2 red bell peppers
1 yellow bell pepper
1 large onion
3 cloves garlic
400 g peeled tomatoes (can)
150 ml crème fraîche
100 ml chicken stock
1 tsp smoked paprika
1 tsp dried oregano
Pinch of chili flakes
100 g grated mature cheese
Olive oil
Salt and pepper to taste
Handful fresh parsley

How to make a creamy chicken and bell pepper casserole?

Preheat the oven to 200°C (fan 180°C).
Cut the chicken breasts into large pieces and season with salt, pepper, smoked paprika and a drizzle of olive oil.
Slice the bell peppers into strips, cut the onion into half rings and finely chop the garlic.
Heat a little olive oil in a frying pan and brown the chicken on high heat until lightly colored all over. It doesn't need to be cooked through, just browned to add extra flavor.
Place the onion, garlic and peppers in the baking dish and spoon the seared chicken on top.
Stir the peeled tomatoes, crème fraîche, chicken stock, dried oregano and a pinch of chili flakes together. Pour this mixture over the chicken and vegetables.
Scatter the grated cheese generously over the top of the dish.
Place the baking dish uncovered in the oven and bake for 30 to 35 minutes until the chicken is cooked through and the cheese turns golden brown.
Let the dish rest for 5 minutes and sprinkle with freshly chopped parsley before serving. Delicious with crusty bread or rice.

Cooking mode Prevents your screen from going to sleep

A good baking dish is the unsung hero of your kitchen. It goes from counter to oven to table, looks nice and makes washing up much easier. Choose a sturdy dish that distributes heat well, because you can really taste the difference in the final result.

This recipe is also perfect for prepping ahead: arrange everything in the dish the evening before, cover with foil and put it in the fridge. The next day you only need to turn on the oven. That's no-nonsense cooking at its best.

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