This oven baked 4-ingredient chicken cacciatore casserole is the kind of recipe you’d expect to find in a well-loved, splattered recipe box from the early 1960s. It uses just a few pantry staples, bakes up in a simple glass dish, and fills the house with that cozy, tomato-and-herb aroma that makes everyone wander into the kitchen asking when dinner is ready.
The idea is very much in the spirit of those mid-century “keeper” casseroles: minimal fuss, family-friendly, and hearty enough to feed a hungry crowd on a busy weeknight.
Chicken cacciatore casserole in a glass baking dish
Serve this casserole straight from the baking dish with a big wooden spoon, letting everyone scoop out the tender chicken, peppers, and rustic red sauce. It’s wonderful over hot buttered egg noodles, spaghetti, or fluffy white rice to soak up the juices. Add a simple green salad with a tangy vinaigrette or some steamed green beans on the side. If you have time, warm up a loaf of crusty bread or garlic toast to swipe through the bottom of the pan and catch every last bit of sauce.
Oven-Baked 4-Ingredient Chicken Cacciatore Casserole
Servings: 4-6
Ingredients
2 to 2 1/2 pounds bone-in chicken pieces (thighs and drumsticks, skin-on or skinless)
1 large green bell pepper, seeded and sliced into thin strips
1 (28-ounce) can crushed tomatoes or tomato puree
1 (0.7- to 1-ounce) packet dry Italian salad dressing mix
Optional: 1 tablespoon olive oil or softened butter for greasing the baking dish
Optional: Salt and black pepper to taste (if your seasoning packet is low-sodium)
Directions
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