Baked Chicken and Peppers Casserole
Baked Chicken and Peppers Casserole is a one-dish, family favorite recipe that deserves a place in your dinner rotation. An easy to make spice blend comes together with chicken and veggies, all baked in the oven.
Servings: 8 Servings
Calories: 452kcal
Ingredients
- 2 pounds boneless skinless chicken breasts cut into bite size pieces
- 2 Tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon minced dried onion
- 1 teaspoon smoked paprika
- ⅛ teaspoon ground cayenne pepper optional
- ½ teaspoon ground black pepper
- 1 red bell pepper seeded and sliced
- 1 yellow pepper seeded and sliced
- 1 small sweet onion sliced
- 8 ounces cream cheese softened to room temperature and cut into cubes
- 2 cups shredded Colby Jack cheese
Instructions
- Preheat oven to 400°F. Grease a 9x13 casserole dish with nonstick cooking spray and set aside.
- Add the cubed chicken pieces to a large bowl. Add the olive oil and toss to coat the chicken.
- Make the seasoning blend. In a small bowl, combine the garlic salt, onion powder, onion minced, smoked paprika, ground cayenne pepper (if using), and ground pepper. Stir to combine.
- Sprinkle the seasoning over the chicken and mix until all coated.
- Add the sliced peppers and onion slices gently fold in to coat.
- Add the diced cream cheese to the chicken mixture.
- Add the chicken casserole mixture to your prepared baking dish.
- Sprinkle with shredded cheese.
- Bake in preheated oven for 20 to 25 minutes or until the cheese is nice and golden and the chicken has reached an internal temperature of 165°F when measured with a digital meat thermometer.
Notes
To Make as a Freezer Meal:
Add the chicken, oil, spices, peppers, and onions to a large zip top freezer bag, removing as much air as possible. *Note: I don't recommend adding the cream cheese to the freezer meal. Massage the bag so the chicken and veggies get coated with spices and oil. Lay flat and freeze for up to 3 months. To use, thaw in fridge overnight. Add cream cheese before baking and follow instructions in the recipe card.Nutrition
Serving: 1g | Calories: 452kcal | Carbohydrates: 8g | Protein: 45g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Cholesterol: 151mg | Sodium: 348mg | Fiber: 1g | Sugar: 4g
