Chicken and Mozzarella Bake
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.
Ingredients
Serves: 6
- 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
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.
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Reviews & ratings
Average global rating:
(42)
Reviews in English (35)
I wrote this recipe. I don't know why, but the editors changed some things in it that would make it not turn out as good. I don't cook the chicken ahead, I add it raw. Since it is in bite size pieces, it is cooked perfectly when the garlic and onions are done. I put in the juice from the tomatoes and you have more liquid for your rice. (If you have homegrown tomatoes, you can use those too)I don't oil the casserole dish, I just drizzle the top with olive oil. You cook it for about 30 minutes, then you add the cheese on top and cook an additional 10 minutes to melt the cheese. If you have a clay dish, that is what they use to cook it in, in Turkey. Hope you like it, we love it! - 14 Dec 2004 (Review from Allrecipes US | Canada)
I was stationed in Turkey (Incirlik AB, near Adana) for 2 and half years and ate Tava all the time. This recipe is really close to the real thing. The only thing I plan on changing next time I make it is use twice as much garlic and half as much onions (red onions is what they used in Adana). - 21 Oct 2006 (Review from Allrecipes US | Canada)
I'm glad I read Carrie's review before following what the editors did to her recipe. I couldn't understand why you would need to cook the chicken cubes in a skillet and then bake them for another half-hour. That's just crazy. - 21 Apr 2005 (Review from Allrecipes US | Canada)
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