Baked Chicken and Bread Casserole with Peppers and Cheese

This Baked Chicken and Bread Casserole with Peppers and Cheese is a delicious and hearty dish that makes great use of leftover ingredients, like stale bread, and simple pantry staples. With tender chicken, colorful bell peppers, and a generous layer of melted cheddar cheese, this casserole brings vibrant flavors and satisfying textures to the table. It’s easy to make, requiring only a few minutes of prep, and bakes to perfection in just 16 minutes. Perfect as a family dinner or even for entertaining guests, this dish is bound to be a hit.

Full Recipe:

Ingredients

For the Bread Base:

  • Stale bread – 1 loaf, roughly torn into pieces
  • Eggs – 3
  • Salt – ½ teaspoon (about 3 grams)
  • Black pepper – ½ teaspoon
  • Fresh parsley – a handful, chopped

For the Chicken and Vegetable Filling:

  • Chicken fillets – 2, cubed or thinly sliced
  • Vegetable oil – 3–4 tablespoons (20 ml)
  • Red bell pepper – 1, chopped
  • Green bell peppers – 2, chopped
  • Garlic – 2 cloves, minced
  • Salt – 1 teaspoon (6 grams)
  • Red pepper flakes – 1 teaspoon
  • Black pepper – ½ teaspoon

For the Topping:

  • Tomatoes – 2, sliced
  • Cheddar cheese – 100 grams, grated
  • Fresh parsley – for garnish, chopped

Baking:

  • Temperature: 180°C (350°F)
  • Time: 16 minutes

How to Make Baked Chicken and Bread Casserole with Peppers and Cheese

Step-by-Step Instructions

  1. Prepare the Bread Base
    • Tear the stale bread into rough pieces and place them in a large bowl.
    • In a separate bowl, whisk the eggs with ½ teaspoon of salt and ½ teaspoon of black pepper. Add the chopped parsley and mix well.
    • Pour the egg mixture over the bread pieces, stirring to ensure each piece is well-coated. Set aside to allow the bread to absorb the egg mixture.
  2. Prepare the Chicken and Vegetable Mixture
    • In a large skillet, heat 3–4 tablespoons of vegetable oil over medium heat. Add the cubed or sliced chicken fillets and cook until lightly browned, about 5 minutes.
    • Add the chopped red and green bell peppers and minced garlic to the skillet. Season with 1 teaspoon of salt, 1 teaspoon of red pepper flakes, and ½ teaspoon of black pepper.
    • Continue to cook, stirring frequently, until the peppers are soft and the chicken is fully cooked, about another 5–7 minutes.
  3. Assemble the Casserole
    • Preheat your oven to 180°C (350°F).
    • Grease a baking dish (around 9×13 inches) with a little oil or butter. Spread the soaked bread mixture evenly at the bottom of the baking dish to create a base layer.
    • Spoon the cooked chicken and pepper mixture over the bread layer, spreading it evenly.
  4. Add Toppings
    • Arrange the sliced tomatoes over the chicken and pepper layer.
    • Sprinkle the grated cheddar cheese on top, covering the casserole evenly.
  5. Bake the Casserole
    • Place the casserole in the preheated oven and bake for 16 minutes, or until the cheese is melted, bubbly, and lightly golden.
  6. Garnish and Serve
    • Once baked, remove the casserole from the oven and sprinkle with freshly chopped parsley for garnish.
    • Serve hot and enjoy!

Nutrition Facts (approximate per serving, based on 6 servings)

  • Calories: 320 kcal
  • Total Fat: 18 g
    • Saturated Fat: 7 g
  • Cholesterol: 140 mg
  • Sodium: 760 mg
  • Total Carbohydrates: 18 g
    • Dietary Fiber: 2 g
    • Sugars: 4 g
  • Protein: 21 g
  • Vitamin A: 25% DV
  • Vitamin C: 50% DV
  • Calcium: 15% DV
  • Iron: 10% DV

(Note: Nutrition values are approximations and may vary based on portion sizes and specific ingredients used.)

Frequently Asked Questions (FAQs)

Q1: Can I use fresh bread instead of stale bread?

Yes, fresh bread can be used, but stale bread is recommended as it absorbs the egg mixture better and gives a firmer base for the casserole. If using fresh bread, lightly toast it beforehand to achieve a similar texture.

Q2: Can I make this casserole ahead of time?

Absolutely! You can assemble the casserole ahead and refrigerate it for up to 12 hours before baking. Just cover it tightly with plastic wrap or foil and remove it from the refrigerator 20 minutes before baking to allow it to come to room temperature.

Q3: What other vegetables can I add?

This recipe is versatile, so feel free to add vegetables like zucchini, mushrooms, or even diced carrots. Just ensure the vegetables are pre-cooked to avoid excess moisture in the casserole.

Tips for Making the Best Baked Chicken and Bread Casserole

  1. Use Stale Bread for Best Results
    • Stale bread holds up better in casseroles, as it doesn’t get soggy as quickly. This helps maintain a nice texture and prevents the base from becoming mushy.
  2. Grate Your Own Cheese
    • Pre-grated cheese often contains additives that prevent it from melting smoothly. For the best cheesy topping, grate fresh cheddar yourself.
  3. Add Herbs for Flavor Boost
    • Fresh herbs like basil, thyme, or oregano can add a wonderful aroma to the casserole. Simply sprinkle them on top before baking for an extra burst of flavor.
  4. Broil for Extra Golden Cheese
    • If you prefer a more browned and crispy cheese layer, broil the casserole on high for an additional 1–2 minutes after baking. Keep a close eye on it to prevent burning.

Storage Tips

Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 10 minutes or until heated through to retain the original texture.

Freezing: To freeze the casserole, allow it to cool completely. Cut it into portions and wrap each portion in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven as directed above.

Meal Prep Idea: This casserole can also be portioned out for meal prep. Simply store each serving in a microwave-safe container for quick, single-serving meals throughout the week.

Conclusion

This Baked Chicken and Bread Casserole with Peppers and Cheese is a wonderfully versatile and easy-to-make dish that’s perfect for weeknight dinners, potlucks, or gatherings. The layers of egg-soaked bread, flavorful chicken and peppers, and melted cheddar cheese create a comforting meal that is sure to satisfy. Making the most out of stale bread and common ingredients, this recipe showcases how simple ingredients can be transformed into a flavorful, crowd-pleasing dish.

Enjoy this hearty casserole warm, paired with a simple green salad or a side of roasted vegetables for a complete meal. It’s a practical, budget-friendly option that doesn’t compromise on taste, making it an excellent addition to any home cook’s repertoire.