Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 50 minutes
Servings: 6
Ingredients
- 2 lb (900 g) boneless, skinless chicken breast, cut into bite-sized pieces
- 1 medium green bell pepper, sliced
- 1 medium red bell pepper, sliced
- 2 medium tomatoes, sliced
- 1½ cups shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ½ cup tomato sauce, no added sugar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¾ teaspoon salt, or to taste
- ¼ teaspoon chili flakes (optional)
- Fresh parsley, for garnish
Instructions
- Preheat the oven: Heat to 400°F (200°C). Lightly grease a large baking dish with olive oil.
- Season the chicken: In a large bowl, toss the chicken pieces with olive oil, garlic, paprika, Italian seasoning, onion powder, salt, black pepper, and chili flakes.
- Add the sauce: Mix in the tomato sauce until the chicken is evenly coated.
- Add the vegetables: Transfer the chicken to the baking dish. Arrange the sliced green peppers, red peppers, and tomatoes over and around the chicken.
- Add the cheese: Sprinkle the mozzarella and cheddar evenly over the top.
- Bake: Bake uncovered for 30–35 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and golden. If needed, broil for another 2–3 minutes to brown the cheese.
- Rest and serve: Let the casserole rest for 5 minutes. Garnish with fresh parsley and serve warm.
Nutrition Information
Estimated per serving, based on 6 servings.
- Calories: 350–420
- Protein: 45–55 g
- Carbohydrates: 7–11 g
- Fat: 14–20 g
- Fiber: 2–3 g
Nutrition varies according to the chicken, cheese, and tomato sauce brands used.
Tips for the Best Chicken Casserole
- Cut the chicken into evenly sized pieces so it cooks consistently.
- Use tomato sauce without added sugar to keep carbohydrates lower.
- Avoid overcrowding the baking dish; use a larger dish if necessary.
- For extra flavor, add mushrooms, zucchini, or spinach.
- For a crispier cheese topping, broil briefly at the end while watching carefully.
Nut Information
- Peanuts: Not included in the standard recipe.
- Tree nuts: Not included in the standard recipe.
- Dairy: Contains mozzarella and cheddar cheese.
- Gluten: The recipe can be gluten-free if the tomato sauce and seasonings are verified gluten-free.
- Allergy tip: Check ingredient labels for allergens and cross-contact warnings.
Q&A
Q1: Is this chicken casserole keto-friendly?
It can fit many low-carb eating plans. The estimated 7–11 g of carbohydrates per serving may vary with the vegetables and tomato sauce.
Q2: Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless chicken thighs work well and give the casserole a richer flavor, although the fat and calorie content will increase.
Q3: Can I prepare it ahead of time?
Yes. Assemble the seasoned chicken, sauce, and vegetables in the baking dish, cover, and refrigerate for up to 24 hours. Add the cheese before baking.
Q4: How do I keep the casserole from becoming watery?
Avoid adding excess sauce, and pat the vegetables dry. Tomatoes release moisture during baking, so use a large baking dish and avoid covering it.
Q5: Can I add cream cheese?
Yes. Mix 2–4 tablespoons of softened cream cheese into the tomato sauce for a richer, creamier casserole.
Q6: How should I store leftovers?
Refrigerate in an airtight container within 2 hours and consume within 3–4 days. Reheat until the center reaches 165°F (74°C).
Q7: Can I freeze this casserole?
Yes. Cool completely, portion into freezer-safe containers, and freeze for up to 2–3 months for best quality. Thaw in the refrigerator before reheating.
Q8: What can I serve with it?
Serve with cauliflower rice, steamed broccoli, a green salad, or roasted zucchini for a satisfying low-carb meal.
Enjoy this cheesy, tender chicken casserole—a simple, protein-packed dinner with colorful vegetables and a golden mozzarella topping!
