Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can diced tomatoes, drained
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup bread crumbs
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides, about 5 minutes. Remove chicken from skillet and set aside.
3. Add onion and garlic to the same skillet and cook until onion is translucent, about 5 minutes.
4. Add red and green bell peppers, diced tomatoes, thyme, basil, salt, and black pepper to the skillet. Cook for 5 minutes or until vegetables are tender.
5. Add chicken back into the skillet and stir to combine.
6. Pour chicken mixture into a 9x13 inch baking dish.
7. Sprinkle shredded cheddar cheese and grated Parmesan cheese over the top of the chicken mixture.
8. Sprinkle bread crumbs over the cheese.
9. Bake for 25-30 minutes or until cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 345
Fat: 18g
Saturated Fat: 8g
Cholesterol: 96mg
Sodium: 682mg
Carbohydrates: 14g
Fiber: 2g
Sugar: 4g
Protein: 31g
Substitutions for ingredients:
- Chicken: You can use boneless, skinless chicken thighs instead of chicken breasts.
- Cheese: You can use any type of shredded cheese you like, such as mozzarella or Monterey Jack.
- Bread crumbs: You can use panko bread crumbs instead of regular bread crumbs.
Variations:
- Add cooked pasta to the chicken mixture before baking for a chicken and pasta casserole.
- Add sliced mushrooms to the vegetable mixture for extra flavor.
- Use different herbs and spices to change up the flavor of the dish.
Tips and tricks:
- Make sure to cut the chicken into bite-sized pieces so that it cooks evenly.
- Drain the diced tomatoes before adding them to the skillet to prevent the casserole from being too watery.
- Use a mixture of shredded cheese for extra flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve hot in the baking dish with a side salad or crusty bread.
Garnishes:
Sprinkle chopped fresh parsley over the top of the casserole before serving.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the casserole is too watery, drain the diced tomatoes before adding them to the skillet.
- If the cheese is not melted and bubbly after baking, broil for 1-2 minutes until cheese is golden brown.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Poulet au Fromage Casserole is a classic French dish that combines chicken and cheese in a delicious casserole.
Flavor profiles:
Savory, cheesy, and comforting.
Serving suggestions:
Serve hot in the baking dish with a side salad or crusty bread.
Related Categories
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Region: French
Taste: Creamy, Cheesy, Savory, Herby, Comforting