Preheat your oven to 375°F (190°C). Lightly grease an oval glass baking dish with olive oil or butter if you’d like easier cleanup.
Pat the chicken pieces dry with paper towels. If desired, lightly season both sides with a little salt and black pepper, keeping in mind that the Italian dressing mix may already contain salt.
Prepared chicken and sliced peppers on a kitchen counter
Arrange the chicken pieces in a single layer in the greased glass baking dish, meaty side up. It’s fine if they fit snugly; just avoid stacking them.
Scatter the sliced green bell pepper evenly over and around the chicken pieces, tucking some strips down between the pieces so they’ll soften in the sauce.
In a medium bowl, stir together the crushed tomatoes and the packet of dry Italian salad dressing mix until well combined. Taste a small spoonful; if it needs more salt or pepper, add a pinch now and stir again.
Tomato sauce being mixed in a bowl
Pour the tomato and seasoning mixture evenly over the chicken and peppers, making sure everything is coated and the chicken is mostly nestled into the sauce. Use the back of a spoon to gently spread the sauce if needed.
Cover the baking dish tightly with foil. Place the dish on the middle rack of the preheated oven and bake for 45 minutes.
After 45 minutes, carefully remove the foil (watch for steam). Spoon some of the sauce over the tops of the chicken pieces. Return the uncovered dish to the oven and bake for another 20 to 30 minutes, or until the chicken is very tender and cooked through. The internal temperature should reach at least 165°F (74°C) in the thickest part without touching the bone.
Casserole just uncovered during baking
Once done, the sauce will be bubbly and slightly thickened, and the chicken should look very moist and easy to pull apart with a fork. Let the casserole rest on the counter for about 5 to 10 minutes before serving so the juices settle a bit.
To serve, use a wooden spoon to scoop generous portions of chicken, peppers, and plenty of rustic red sauce over pasta, rice, or noodles. Spoon extra sauce from the edges of the dish over each serving.
Served chicken cacciatore over buttered noodles
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