Easy Chicken Cacciatore Casserole
Bone-in chicken pieces bake with green bell pepper, crushed tomatoes, and Italian dressing mix for a simple cacciatore-style casserole. The result is tender chicken in a rustic tomato-pepper sauce that is perfect over pasta, rice, or egg noodles.
INGREDIENTS:
2 1/2 lb bone-in chicken pieces thighs and drumsticks preferred, skin-on or off
1 large green bell pepper seeded and sliced into strips
1 can crushed tomatoes 28 oz
1 packet dry Italian salad dressing mix 0.7 to 1 oz
1 tbsp olive oil or butter optional, for greasing the pan
salt and black pepper optional, to taste
DIRECTIONS:
Preheat the oven to 375°F and lightly grease a baking dish with olive oil or butter if desired.
Pat the chicken pieces dry with paper towels.
Season the chicken lightly with salt and black pepper if using.
Arrange the chicken in a single layer in the baking dish, meaty side up.
Scatter the sliced green bell pepper over and around the chicken, tucking some pieces between the chicken.
In a bowl, stir together the crushed tomatoes and dry Italian salad dressing mix until combined.
Pour the tomato mixture evenly over the chicken and peppers.
Use the back of a spoon to spread the sauce so everything is mostly covered.
Cover the dish tightly with foil.
Bake covered for 45 minutes.
Carefully remove the foil, watching for steam.
Spoon some sauce from the dish over the tops of the chicken pieces.
Return the dish to the oven uncovered and bake for 20–30 minutes, until the sauce is bubbling and the chicken reaches 165°F internally.
Let the casserole rest for 5–10 minutes before serving.
Serve over pasta, rice, or egg noodles with plenty of sauce.