About this recipe:This is a simple, yet delicious Turkish-inspired casserole. Pan-fried chicken is baked with roasted red peppers, mushrooms, tomatoes and topped with mozzarella cheese. Serve with rice, if desired.
2 tablespoons olive oil, divided
675g skinless, boneless chicken breast fillets, cut into 2.5cm cubes
2/3 (280g) jar roasted red peppers, drained
1 (400g) tin chopped tomatoes with juice
125g mushrooms, sliced
1 onion, diced
1 tablespoon finely chopped garlic
salt and pepper to taste
450g grated mozzarella cheese
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 180 C / Gas 4. Lightly grease a medium casserole dish.
Heat 1 tablespoon oil in a frying pan over medium heat and cook the chicken until juices run clear.
Puree the roasted red peppers in a liquidiser or food processor until smooth. In the prepared casserole dish, mix the cooked chicken, roasted red peppers, tomatoes, mushrooms, onion and garlic. Season with salt and pepper. Drizzle with remaining 1 tablespoon olive oil and top with mozzarella cheese.
Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.