Seared chicken over diced tomatoes and sauce, topped green peppers, mushrooms, and garlic for this incredible weeknight casserole bake!
Ok everyone, this one here's not pretty. Ha! I'm keeping it real today here on Mostly Homemade Mom. I like things that are neat, pretty, clean, uncluttered. In fact, around my house, too many knick knacks bug the crapola out of me! When we moved to our new house in April, I only put out a few of the pictures and decor that I really loved and the rest stayed in boxes in the basement.
One long basket above the entertainment center with some greens. My wedding box, our photo books, and two decorative flower pots on the book case (oh and books). Just a simple white basket serving tray and a ceramic vase with some fake flowers on the coffee table.
And you know what?
I love it that way! It actually gave me a while to rethink the style I was going for and what colors and patterns I really like. Although, sometimes it takes me a REALLY long to time figure that out, haha!
Now this casserole? It's not any of those things. Messy. Cluttered. Sloppy. You name it. I'm sharing it with you anyway because it's THAT GOOD! Don't like mushrooms? Keep them out. Have one lone zucchini hanging out in your fridge? Slice it up and throw it in! I love how versatile and affordable this meal is!
Veggie Loaded Chicken Cacciatore Bake
4-6 skinless bone-in chicken thighs
2 tablespoons olive oil
1/2 cup diced onion
4 bell peppers, sliced into strips
1 cup cherry tomatoes, sliced in half
8 oz mushrooms, sliced
6 cloves of garlic, sliced
15 oz can tomato sauce
15 oz can diced tomatoes, drained
In a stockpot, heat olive oil over medium high heat. Pat chicken dry and place in pot to sear in juices (they will finish cooking in the oven). Turn after 3-4 minutes or until browned. Transfer chicken to a plate and set aside. Add onion to stock pot and cook until translucent, stirring up the chicken bits with the onion at the bottom. Add in the peppers, tomatoes, mushrooms, and garlic and cook for 5-7 minutes, or until vegetables are beginning to get soft. In the mean time, pour tomato sauce and diced tomatoes into the bottom of a 9x13 baking dish. Place chicken pieces on top. Spread vegetables over the chicken. Cover with foil, and bake at 300 degrees for 2 hours, or until chicken is done. Allow casserole to rest for a few minutes before serving.
I chose not to serve this with pasta or rice for dinner, but for leftovers I combined the rest of the sauce with 2 cups of brown rice and it was awesome! I was able to get dinner and about 3 lunches out of this casserole - score!