This oven baked 4-ingredient chicken cacciatore casserole is the kind of recipe you’d expect to find in a well-loved, splattered recipe box from the early 1960s. It uses just a few pantry staples, bakes up in a simple glass dish, and fills the house with that cozy, tomato-and-herb aroma that makes everyone wander into the kitchen asking when dinner is ready. The idea is very much in the spirit of those mid-century “keeper” casseroles: minimal fuss, family-friendly, and hearty enough to feed a hungry crowd on a busy weeknight.
Serve this casserole straight from the baking dish with a big wooden spoon, letting everyone scoop out the tender chicken, peppers, and rustic red sauce. It’s wonderful over hot buttered egg noodles, spaghetti, or fluffy white rice to soak up the juices. Add a simple green salad with a tangy vinaigrette or some steamed green beans on the side. If you have time, warm up a loaf of crusty bread or garlic toast to swipe through the bottom of the pan and catch every last bit of sauce.
Oven-Baked 4-Ingredient Chicken Cacciatore Casserole
Servings: 4-6
Preheat your oven to 375°F (190°C). Lightly grease an oval glass baking dish with olive oil or butter if you’d like easier cleanup.
Pat the chicken pieces dry with paper towels. If desired, lightly season both sides with a little salt and black pepper, keeping in mind that the Italian dressing mix may already contain salt.
Arrange the chicken pieces in a single layer in the greased glass baking dish, meaty side up. It’s fine if they fit snugly; just avoid stacking them.
Scatter the sliced green bell pepper evenly over and around the chicken pieces, tucking some strips down between the pieces so they’ll soften in the sauce.
In a medium bowl, stir together the crushed tomatoes and the packet of dry Italian salad dressing mix until well combined. Taste a small spoonful; if it needs more salt or pepper, add a pinch now and stir again.
Pour the tomato and seasoning mixture evenly over the chicken and peppers, making sure everything is coated and the chicken is mostly nestled into the sauce. Use the back of a spoon to gently spread the sauce if needed.
Cover the baking dish tightly with foil. Place the dish on the middle rack of the preheated oven and bake for 45 minutes.
After 45 minutes, carefully remove the foil (watch for steam). Spoon some of the sauce over the tops of the chicken pieces. Return the uncovered dish to the oven and bake for another 20 to 30 minutes, or until the chicken is very tender and cooked through. The internal temperature should reach at least 165°F (74°C) in the thickest part without touching the bone
