Chicken and three pepper casserole

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

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    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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