Cheesy Baked Chicken and Peppers Casserole
An easy to make spice blend comes together with chicken and veggies, all baked in the oven.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 pounds Boneless skinless chicken breasts cut into bite size pieces
- 2 Tablespoons Olive oil
- 1 teaspoon Garlic powder
- ½ teaspoon Onion powder
- 1 teaspoon Minced dried onion
- 1 teaspoon Smoked paprika
- ⅛ teaspoon Ground cayenne pepper for that little kick (optional)
- ½ teaspoon Ground black pepper
- 1 Red bell pepper seeded and sliced
- 1 Yellow bell pepper seeded and sliced
- 1 Small sweet onion sliced thin
- 8 ounces Cream cheese softened at room temp and cubed
- 2 cups Shredded Colby Jack cheese
Instructions
Instructions
- First off, preheat your oven to 375°F (190°C) so it’s ready when you are.
- In a big mixing bowl, toss your chicken pieces with olive oil and all the spices—garlic powder, onion powder, minced onion, smoked paprika, cayenne (if you're using), and black pepper. Make sure everything’s coated well.
- Take a greased 9x13 inch baking dish and spread your sliced red and yellow peppers evenly on the bottom. This forms a nice, colorful bed for your chicken.
- Next, spread that seasoned chicken mix right on top of the peppers. Make it even so every bite’s got flavor.
- Cover the whole dish with aluminum foil. Pop it in the oven and bake for 25 minutes. This keeps moisture in while chicken gets into tender mode.
- After 25 minutes, take off the foil and bake an extra 5 to 10 minutes. You want the chicken cooked through and the top to get a little golden and bubbly.
- When it’s done, scoop out some creamy cream cheese cubes over everything if you want more goo, or just dive in hot. Serve it as is or over rice for a filling meal you won’t forget.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.