Baked Chicken and Cheesy Pepper Casserole

Baked Chicken and Cheesy Pepper Casserole


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This casserole dish will be a great family dinner. With yummy chicken and cheesy peppers this dish will be delicious.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

3-5 servings


  • 2/3 C. red pepper, chopped
  • 1/2 C. flour
  • 1/8 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1/8 tsp. paprika
  • 6 (4-6-oz.) fresh boneless, skinless chicken breasts
  • 1/4 C. butter
  • 1 can (10.75-oz.) condensed cream of mushroom soup
  • 1 C. whipping cream
  • 1/4 C. chopped pimiento
  • 1/4 tsp. salt
  • 1/8 tsp. hot pepper sauce
  • 1/4 C. grated Parmesan cheese

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Arrange the red pepper in a greased 13x9x2-inch baking dish; set aside. Preheat oven to 400 degrees. In a shallow dish combine flour, 1/8 tsp., salt, pepper and paprika. Dredge chicken breasts in flour mixture until evenly coated; shake off excess. Heat a large skillet over medium-high heat. Melt butter and when foam subsides, cook chicken until browned on both sides. Remove from skillet and arrange on top of red pepper. In a separate bowl combine cream of mushroom soup, cream, pimiento, remaining salt and hot pepper sauce; stir until blended. Spoon over chicken and sprinkle with Parmesan cheese. Bake uncovered, 15 to 20 minutes, or until bubbly.

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