Spicy Chicken and Tomato Casserole

Spicy Chicken and Tomato Casserole


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This savory summertime casserole cooks up tender chicken breasts in a hearty sauce made with diced tomatoes plus hints of cumin and coriander for fiery kicks of flavor. We suggest garnishing this dish with chopped cherry tomatoes and parsley before serving.

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Time needed

20-25 min preparation + 30 min cooking

Serving Size / Yield

8-10 servings


  • 3 Tbs. Extra-Virgin Olive Oil, divided
  • 2 Tbs. Unsalted Butter
  • 3 lb. Boneless Skinless Chicken Breasts, roughly chopped
  • 1 Medium Onion, diced
  • 2 Garlic Cloves, minced
  • 1/3 C. All-Purpose Flour
  • 1/2 tsp. Ground Cumin
  • 1/4 tsp. Ground Coriander
  • 1 14.5 oz. can Diced Tomatoes, drained
  • 1/2 C. Chicken Stock
  • Sea Salt, to taste
  • Ground Black Pepper, to taste

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Preheat oven to 375 degrees. Grease a 9x13" baking dish with nonstick cooking spray. Warm the olive oil and butter in a large skillet over medium heat. Add chopped chicken and sauté until lightly browned on all sides, working in batches if necessary. Remove chicken from skillet and set aside. Add onions and garlic to skillet, and sauté until onions are tender and garlic is fragrant. Stir in the flour, cumin, and coriander, and let cook for 1 minute. Pour in the diced tomatoes and chicken stock. Cook for about 5 minutes, stirring continuously, until the sauce has slightly thickened. Stir in salt and pepper if needed. Remove skillet from heat. Stir in chicken to coat. Pour mixture into prepared baking dish. Bake for about 30 minutes, or until chicken is cooked through.

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