Chicken and Bell Pepper Casserole
Chicken and Bell Pepper Casserole—flavorful, comforting, and easy to make. It blends tender chicken, sweet bell peppers, creamy sauce, and cheesy topping for a crowd-pleasing dinner.
Total Time
Servings: 6
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients
For the Casserole:
2 tablespoons olive oil
1 ½ lbs (700g) boneless, skinless chicken breasts or thighs, diced
Salt and black pepper, to taste
1 teaspoon paprika
1 teaspoon garlic powder
1 onion, chopped
3 cloves garlic, minced
3 bell peppers (red, yellow, green), sliced thin
1 teaspoon dried oregano
1 teaspoon thyme or Italian seasoning
½ cup chicken broth (or dry white wine)
¾ cup sour cream or Greek yogurt
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Optional Add-ins:
1 cup cooked rice or pasta (for a heartier version)
½ teaspoon crushed red pepper flakes (for heat)
1 cup spinach or kale, chopped (for added greens)
Instructions
1. Preheat and Prepare
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Sauté the Chicken
Heat olive oil in a large skillet over medium heat.
Season diced chicken with salt, pepper, paprika, and garlic powder.
Cook chicken until browned and cooked through (about 5–7 minutes). Remove and set aside.
3. Cook the Vegetables
In the same skillet, add a bit more oil if needed.
Sauté onions for 2–3 minutes until translucent.
Add garlic and sliced bell peppers. Cook for another 4–5 minutes until softened.
Stir in oregano and thyme.
4. Combine and Simmer
Add chicken back to the skillet.
Pour in chicken broth and simmer for 3–4 minutes until slightly reduced.
Stir in sour cream (or Greek yogurt) and mix until creamy.
Taste and adjust seasoning.
5. Assemble the Casserole
Transfer the mixture into the prepared baking dish.
Sprinkle mozzarella and Parmesan over the top.
6. Bake
Bake uncovered for 20–25 minutes, or until bubbly and cheese is melted and golden.
7. Serve
Let it cool for 5 minutes before serving.
Garnish with fresh herbs like parsley or basil if desired.
Notes and Tips
Meal prep: You can cook the chicken and peppers ahead of time and assemble before baking.
Low-carb: Skip rice or pasta add-ins for a keto-friendly option.
Cheese: Swap mozzarella with cheddar or pepper jack for a flavor twist.
Frequently asked questions FAQs
Q: Can I use rotisserie chicken?
Yes! Use about 3 cups of shredded cooked chicken to save time.
Q: Can I freeze this casserole?
Yes, let it cool completely, wrap tightly, and freeze for up to 2 months.
Q: What can I serve with it?
Great with rice, quinoa, a fresh green salad, or crusty bread.
Nutrition information
Calories: 350
Protein: 30g
Fat: 20g
Carbs: 10g
Fiber: 2g