chicken cacciatore casserole recipe

Written ByJenny Smyth Posted on
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The Best chicken cacciatore casserole recipe

I’ve been making this chicken cacciatore casserole recipe for years, and it’s always a hit with my family. The dish originates from Italy, where it’s known as ‘pollo alla cacciatora,’ which translates to ‘hunter-style chicken.’

It’s a hearty, one-pot meal that’s perfect for a weeknight dinner or a special occasion. The combination of tender chicken, flavorful vegetables, and rich tomato sauce is just irresistible.

I love how easy it is to make, too – just brown the chicken and cook the veggies in one pan, then add in some canned tomatoes and let it simmer until the flavors meld together. My kids are big fans of this recipe, and they always ask for seconds (or thirds!)

It’s also a great way to get some extra veggies into their diet, without them even realizing it. Plus, it’s super versatile – you can serve it with pasta, rice, or even crusty bread for a satisfying meal.

I’ve also found that this recipe freezes beautifully, so I often make a double batch and store it in the freezer for a quick and easy meal later on. Whether you’re cooking for one or feeding a crowd, this chicken cacciatore casserole is sure to become a staple in your household.

Chicken Cacciatore Casserole

4.7 from 1732 votes

This hearty casserole combines tender chicken with a rich tomato and vegetable sauce, all baked under a layer of melted cheese. It is a comforting twist on the classic Italian chicken cacciatore, perfect for a family dinner.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken and Vegetables

1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
2 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
8 oz mushrooms, sliced

For the Sauce

1 can (28 oz) crushed tomatoes
1 can (14 oz) diced tomatoes, drained
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste

For the Casserole

3 cups cooked pasta (penne or rigatoni)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh parsley for garnish

👨‍🍳Directions

1Preheat your oven to 375°F.
2Heat olive oil in a large skillet over medium-high heat until shimmering.
3Add the chicken pieces and cook for 5 to 7 minutes, stirring occasionally, until they are golden brown on all sides and cooked through.
4Remove the chicken from the skillet and set aside.
5In the same skillet, add the onion and bell pepper and cook over medium heat for 4 to 5 minutes until softened.
6Stir in the garlic and mushrooms and cook for another 3 minutes until the mushrooms release their moisture and begin to brown.
7Add the crushed tomatoes, diced tomatoes, tomato paste, oregano, basil, and red pepper flakes to the skillet.
8Stir well to combine and bring the sauce to a simmer.
9Let it cook for 5 minutes, then season with salt and pepper to taste.
10Return the cooked chicken to the skillet and stir in the cooked pasta until everything is evenly coated.
11Transfer the mixture to a greased 9×13 inch baking dish and spread it into an even layer.
12Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
13Bake in the preheated oven for 20 to 25 minutes, until the cheese is melted and bubbly and the edges are lightly browned.
14Let the casserole rest for 5 minutes before serving.
15Garnish with fresh parsley.

🔧Equipment

Large skillet or Dutch oven
9×13 inch baking dish
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 95mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 32g

📝Notes

For a gluten-free version, use gluten-free pasta. You can also add a splash of red wine to the sauce for extra depth. Leftovers keep well in the refrigerator for up to 3 days.

Watch Video Of How Chicken Cacciatore Casserole Works

This chicken cacciatore casserole is always a good idea for any occasion because it brings everyone to the table with minimal stress. I love that I can prep it in the morning and just pop it in the oven when we are ready.

For storage, let the casserole cool completely, then cover it tightly with foil or transfer it to an airtight container. It keeps well in the fridge for up to four days, and you can freeze it for up to three months.

To reheat, thaw overnight in the fridge if frozen, then warm it in a 350 degree oven for about 20 minutes, or microwave individual portions. I like to serve it with a simple green salad and some crusty bread to soak up the sauce.

It also works great for family gatherings because you can double the recipe and bake it in a larger dish. This casserole has become a staple in my home, and I think it will be in yours too.

❓ Frequently Asked Questions About Chicken Cacciatore Casserole

1.

Q: What type of chicken should I use for this recipe?

A: You can use boneless, skinless chicken breasts or thighs for this recipe. If you prefer darker meat, you can use more thighs than breasts. Just be sure to adjust the cooking time accordingly.

2.

Q: Can I make this recipe with other types of protein?

A: Yes! You can substitute beef or pork for the chicken if you prefer. Just keep in mind that beef may take longer to cook than chicken.

3.

Q: How do I store leftover casserole?

A: Let the casserole cool completely before refrigerating or freezing it. You can store it in an airtight container in the fridge for up to three days or freeze it for up to three months. When reheating, make sure the casserole reaches an internal temperature of 165°F (74°C).

4.

Q: Can I make this recipe gluten-free?

A: Yes! Simply substitute gluten-free pasta or rice for the regular pasta or rice called for in the recipe.

5.

Q: Is this recipe suitable for people with dietary restrictions?

A: This recipe is suitable for people with dairy allergies or intolerances, but not suitable for those with egg allergies or intolerances due to the egg used in the tomato sauce.

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