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–+ servings

Amazing Cheesy Chicken Breast and Peppers Casserole

Rose
This cheesy chicken breast and peppers casserole is a comforting baked dinner made with tender shredded chicken, sautéed bell peppers, fluffy rice, and a rich creamy sauce. Finished with melted cheddar cheese, it’s an easy one-dish meal that’s perfect for busy weeknights, meal prep, or family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 420 kcal

Equipment

  • baking dish
  • large skillet
  • mixing bowl
  • wooden spoon or spatula
  • knife and cutting board

Ingredients
  

  • 2 large chicken breasts, cooked and shredded
  • 1 tbsp olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 cup cooked rice
  • 1 cup sour cream
  • 1/2 cup cream cheese, softened
  • 1/2 cup cream of chicken soup
  • 1 1/2 cups shredded cheddar cheese
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp black pepper
  • salt to taste
  • 2 tbsp fresh parsley, chopped

Instructions
 

  • Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish with oil or cooking spray to prevent sticking.
  • Heat olive oil in a skillet over medium heat. Add sliced onions and bell peppers and sauté for 4–5 minutes until slightly softened but still firm.
  • Add minced garlic to the skillet and cook for about 1 minute, stirring frequently until fragrant.
  • In a large mixing bowl, combine sour cream, softened cream cheese, and cream of chicken soup. Stir until smooth and creamy.
  • Add paprika, cumin, chili powder, black pepper, and salt to the sauce. Mix well to distribute the spices evenly.
  • Add shredded chicken, cooked rice, and the sautéed vegetables to the bowl. Mix until everything is evenly coated in the creamy mixture.
  • Transfer the mixture into the prepared baking dish and spread it evenly with a spoon or spatula.
  • Sprinkle shredded cheddar cheese evenly over the top of the casserole.
  • Bake in the preheated oven for 25–30 minutes until the casserole is hot and bubbly and the cheese is melted and lightly golden.
  • Remove from the oven and let the casserole rest for about 5 minutes. Garnish with chopped fresh parsley before serving.

Notes

Rotisserie chicken works perfectly and saves preparation time. Brown rice or quinoa can replace white rice for a healthier option. Greek yogurt may be used instead of sour cream for a lighter version. Freshly shredded cheese melts better than pre-shredded varieties. Let the casserole rest for about 5 minutes after baking so the sauce thickens before serving.

Nutrition

Calories: 420kcalCarbohydrates: 22gProtein: 28gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 640mgPotassium: 420mgFiber: 2gSugar: 4gVitamin A: 1200IUVitamin C: 45mgCalcium: 220mgIron: 2mg
Keyword cheesy chicken casserole, chicken and peppers casserole, creamy chicken bake, easy chicken dinner
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