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There is something mighty comforting about a simple chicken casserole that can go from pantry to oven with hardly any fuss, and this 3-ingredient chicken cacciatore casserole is just that kind of supper. It carries the spirit of old Sunday dinners, when a good sauce, a little onion and pepper, and tender baked chicken could make the whole house smell like home. With only a handful of ingredients, it is perfect for busy weeknights, but it still tastes like the sort of meal that has been passed down through generations.
This dish is wonderful spooned over buttered egg noodles, fluffy rice, or a heap of mashed potatoes to catch every bit of the tomato sauce. A slice of warm Italian bread or plain old Midwestern garlic toast fits right in too, and a crisp green salad on the side helps balance the richness. If you want to stretch the meal for company, serve it with roasted green beans or simple steamed broccoli.
Oven Baked 3-Ingredient Chicken Cacciatore Casserole
Servings: 6
Ingredients
2 1/2 to 3 pounds bone-in or boneless chicken pieces
Directions
1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish or similar casserole dish.
2. Spread the frozen peppers and onions evenly across the bottom of the baking dish.
3. Arrange the chicken pieces on top of the vegetables in a single layer.
4. Pour the pasta sauce evenly over the chicken, making sure each piece is well coated.
5. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and continue baking 20 to 30 minutes more, until the chicken is tender and cooked through and the sauce is bubbling.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce settles a bit, then spoon it over noodles, rice, or potatoes.
Variations & Tips
Use chicken thighs: Chicken thighs stay especially tender in the oven and give the dish a richer flavor. If that is what you have on hand, they are a fine choice for this casserole.
Make it heartier: If your family likes a fuller meal, add sliced mushrooms or a drained can of diced tomatoes along with the sauce. It will not be a strict 3-ingredient supper anymore, but it will still be easy and mighty good.
Choose your sauce wisely: A chunky pasta sauce with garlic, herbs, or roasted vegetables gives the finished casserole more character without any extra work. If the sauce is already well seasoned, you likely will not need anything else.
Keep an eye on bake time: Bone-in chicken may need a little longer than boneless pieces, so check that the meat is fully cooked and tender before serving. If the top starts getting too dark, lay the foil back on loosely for the last stretch.
Make-ahead tip: You can assemble the casserole earlier in the day, cover it, and refrigerate it until supper time. Let it sit at room temperature for about 20 minutes before baking so the dish warms up a touch and cooks more evenly.
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