Chicken And Tomato Casserole
A hearty chicken and tomato casserole bursting with savory flavors, perfect for family dinners. It pairs well with spaghetti and is suitable for comfort food lovers.
Ingredients
Instructions
- Brown the chicken in oil in a skillet.
- Place the browned chicken in a 2-quart casserole dish.
- Saute the chopped onion and green pepper in a frying pan.
- Stir in the tomatoes, tomato sauce, tomato paste, salt, and oregano.
- Pour the vegetable mixture over the chicken in the casserole.
- Bake at 350°F for 1 hour.
- Serve hot with cooked spaghetti.
Tips & Substitutions
For added flavor, consider marinating the chicken in your favorite herbs or spices before browning. If you're out of green pepper, diced zucchini or mushrooms can be excellent substitutes. To enhance the sauce, a splash of red wine or balsamic vinegar can deepen the flavors. For a healthier option, use skinless chicken pieces. This recipe is also adaptable to include other vegetables like spinach or carrots.
Serving Suggestions
Serve the casserole hot, ideally over a bed of cooked spaghetti or alongside a fresh green salad for a balanced meal. Garlic bread or crusty rolls would also be delicious accompaniments. For a heartier option, consider pairing with Mary Southerland'S Broccoli Cheese Soup. A sprinkle of fresh basil or parsley can brighten the dish before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 20 minutes or until heated through. Alternatively, you can microwave individual portions for 2-3 minutes, stirring halfway for even heating. Make sure the internal temperature reaches 165°F before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Tomato Casserole contains roughly 441 calories, with 7g protein, 32g carbohydrates, and 34g fat. It is an excellent source of iron (31% of the Daily Value) and dietary fiber (25% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 2138mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken in this recipe?
Yes, you can use boneless chicken pieces for quicker cooking. However, you may need to reduce the baking time to about 30-40 minutes, ensuring the chicken is cooked through with an internal temperature of 165°F.
What can I substitute for canned tomatoes?
If you prefer fresh tomatoes, you can use about 6-8 medium ripe tomatoes, chopped. Alternatively, crushed tomatoes or diced tomatoes work well too. Just be sure to adjust the seasoning since fresh tomatoes can be less acidic than canned varieties.
Is this casserole freezable?
Absolutely! You can freeze the casserole before baking. Just cover it tightly with foil or plastic wrap and it can be stored for up to 3 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed. This makes it a great option for meal prepping.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).