This Cheesy Chicken Bell Pepper Casserole is a cozy, flavor-packed dinner made with tender chicken thighs, sweet bell peppers, and a creamy cheddar-Parmesan sauce. It's an easy weeknight bake that comes together fast and it's always a hit with the kids.
Try my Mexican Chicken Pasta next!
When it comes to dinner, I'm always on the hunt for recipes that don't take forever and that everyone will actually eat.
This cheesy chicken bell pepper casserole is exactly that - quick to prep, uses everyday ingredients, and delivers big on flavor.
Between the tender chicken, lightly sweet sautéed peppers, and that creamy cheddar and Parmesan sauce, there's not much to fuss about here and you can be sure you'll get requests for seconds.
You can absolutely use leftover rotisserie chicken if that's what you've got. Just stir it in where the cooked chicken goes and skip the browning step.
Why you'll love this chicken bell pepper casserole
- Baked creamy chicken pasta with melty cheese - what's not to like?
- Uses simple ingredients you probably already have.
- Kid-friendly with some veggies sneaked in!
What you'll need
Chicken thighs - Juicy and flavorful, they hold up well in the oven. You can swap in breast if that's what you have. Alternatively, use leftover rotisserie chicken.
Paprika + oregano - To infuse the chicken with warm flavors.
Pasta - Short shapes like penne, fusilli, rigatoni, or shells work best here. Cook it just shy of al dente so it doesn't go soft while baking.
Leek - Milder than onion, it melts into the sauce and adds a gentle sweetness.
Red bell pepper - Adds a pop of color and natural sweetness.
Cheese - I use a mix of Parmesan and sharp cheddar here for extra flavor and texture. Monterey Jack, fontina or gruyere also work instead of cheddar or mixed with it.
Half and half - Makes the sauce creamy without being too heavy.
Pro tip
This chicken veggie casserole is super easy to prep ahead - just assemble it, cover, and pop it in the fridge until you're ready to bake. You can make it tonight and cook it fresh tomorrow.
How to make chicken red pepper casserole
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Get the oven warming to 375°F / 190°C and grease a 9 × 13-inch dish. Boil the pasta in salted water until just shy of al dente, then drain and set it aside.
Meanwhile, heat the olive oil in a large pan, then add the chicken, paprika, oregano, salt, and pepper. Cook until the pieces are golden on the outside, then set them aside.
In the same skillet, soften the leek and bell pepper, then add the garlic and cook until fragrant.
Pour in the stock to deglaze, simmer briefly, then lower the heat. Stir in the half-and-half until slightly thickened, and melt in the Parmesan, along with half of the cheddar.
Fold the pasta and chicken into the sauce, then spread the mixture evenly in the baking dish.
Top with the remaining cheddar, and bake until golden and melty.
Substitutions and variations
- A small onion or a couple of shallots work just fine if you don't have leeks.
- Add a pinch of red pepper flakes or a spoonful of Dijon mustard to the sauce for a little kick.
- A mix of milk and cream works well instead of half and half.
Helpful tips
- Whatever you choose, aim for a cheese that melts well. Avoid pre-shredded if you can, as it won't melt as smoothly.
- Let the sauce thicken before adding cheese. A couple of minutes of gentle simmering helps the sauce set up so the cheese melts in smoothly without splitting.
- Once the cheese is in, give it a quick taste and adjust salt if needed. Some cheeses are saltier than others.
What to serve with this cheesy chicken casserole
Since this casserole is rich and hearty, something fresh or crunchy on the side works well:
- Simple green salad - Tossed with lemon vinaigrette or a light balsamic dressing.
- Garlic bread or crusty rolls - For soaking up any extra sauce.
- Cucumber and tomato salad - Bright, crisp, and quick to throw together.
Leftovers and storage
- Let the casserole cool completely, then cover and refrigerate leftovers for up to 4 days.
- To reheat, scoop individual portions into a microwave-safe dish and warm in 1-minute bursts until hot, stirring halfway through.
- For larger amounts, cover the dish with foil and reheat in a 350°F (175°C) oven for 15-20 minutes or until heated through.
- This casserole freezes well. Let it cool fully, then wrap tightly in foil or transfer to an airtight container. Freeze for up to 2 months. Thaw overnight in the fridge, then reheat as above.
- You can also freeze the unbaked casserole - just add an extra 10-15 minutes to the baking time from chilled.
If you've tried this cheesy chicken bell pepper casserole recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
And if you're looking for more delicious inspiration, follow me on Instagram, Facebook and Pinterest!
Cheesy Chicken Bell Pepper Casserole
Ingredients
- 10 oz pasta
- 2 tablespoons olive oil
- 1 pound boneless chicken thighs cut into 1-inch pieces
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 medium leek white and light green parts only, sliced
- 1 large red bell pepper sliced
- 4 garlic cloves finely chopped
- ½ cup chicken stock
- 1 cup half and half
- ⅓ cup Parmesan grated
- 2 cups sharp cheddar cheese grated, divided
- 6-8 fresh basil leaves to garnish
Instructions
- Pre-heat the oven to 375°F / 190°C. Lightly grease a 9 × 13-inch (or similar) baking dish.
- Bring a large pot of well-salted water to a boil. Add the pasta and cook until just shy of al dente (about 1 minute less than the package says). Drain and set aside.10 oz pasta
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken, paprika, oregano, salt, and pepper. Cook, stirring occasionally, for 5-6 minutes or until the pieces are golden on the outside and no longer pink in the center. Remove the chicken from the pan and set aside.2 tablespoons olive oil1 pound boneless chicken thighs1 tablespoon paprika1 teaspoon dried oregano½ teaspoon salt¼ teaspoon ground black pepper
- Add the sliced leek and bell pepper into the skillet. Cook for 3-4 minutes until the leek softens and the pepper starts to pick up a little color. Add the garlic and cook 30 seconds more.1 medium leek1 large red bell pepper4 garlic cloves
- Pour in the chicken stock, scraping up any browned bits on the bottom of the pan. Simmer for 2 minutes. Reduce the heat to medium-low, then stir in the half-and-half and simmer for 2-3 minutes until slightly thickened.½ cup chicken stock1 cup half and half
- Add the Parmesan and 1 cup of the grated cheddar and stir well until the cheese is completely incorporated in the sauce.⅓ cup Parmesan2 cups sharp cheddar cheese
- Fold the drained pasta into the skillet and toss well until everything is well coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup cheddar evenly over the top.
- Place the dish in the center of the oven and bake foe 15-20 minutes until the casserole is hot and the cheese is melted and lightly browned.
- Let the casserole rest for 5 minutes. Scatter torn basil leaves over the top and serve warm.6-8 fresh basil leaves
Video
Notes
- Pat the chicken dry before seasoning with paper towels so it sears instead of steaming.
- Keep an eye on the oven and pull the casserole once the cheese is bubbling and lightly golden. Overbaking can dry out the sauce.
Leave a Reply