Oven-Baked 4-Ingredient 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
Instructions
- 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.
Notes
Go easy on extra salt because the dressing mix is already seasoned. Bone-in thighs and drumsticks stay especially tender during baking.
Nutrition
Calories: 430kcal
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