Chicken and three pepper casserole

Chicken and three pepper casserole


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About this recipe: This colourful chicken and pepper casserole is tasty and filling, perfect for a midweek supper. Serve with some salad and seasonal vegetables.


Serves: 6 

  • 2 tablespoons butter
  • 1 green pepper, seeded and chopped
  • 1 red pepper, seeded and chopped
  • 1 yellow pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 800g cooked chicken breast, diced
  • 4 spring onions, chopped
  • 4 tablespoons chopped sun dried tomatoes
  • 1 (295g) tin cream of chicken soup
  • 200ml double cream
  • 300g cooked penne pasta
  • salt and pepper, to taste

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Preheat the oven to 170 C / Gas 3.
  2. In a frying pan over a medium heat, melt the butter and add the peppers and garlic. Add the remainder of the ingredients and mix well. Transfer to a baking dish.
  3. Bake in the preheated oven for 35 to 40 minutes until piping hot and golden brown. Remove from the oven and serve.

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