Mediterranean Chicken and Pepper Casserole Recipe

This was really good! I had roasted a chicken yesterday so I used the (already cooked) meat and since I didn't have any Padano cheese I just doubled up on the parm. The olives and lemon zest add a nice brightness to this recipe and the pepper flakes give it just a little bit of "kick". Will be making this again!

I have made it twice using broken pasta shells so reduced the amount of pasta by 1/3. This is not a saucy pasta but a very flavourful light meal. Do not to cook the veggies too much before going into the oven since they need to to give off their juices as it bakes. I use a cast iron pan which develops a nice fond. Then I deglaze it with about 2 tablespoons of the pasta cooking water before adding the pasta and stirring to to ensure it is covered with the pan juices. This helps create the slight sauciness. I also stirred about half the cheese into the dish at this point rather that putting it all on top. Be sure to salt the pasta cooking water and chicken well in advance. Arugula added at the end just long enough to wilt is a nice addition.

The flavors are great, but I added a few things! Sliced mushrooms Minced garlic White wine to give it more moisture A small amount of cooked pasta (I used penne) Instead of chicken, I used large raw shrimp I sautéed all the veggies, thyme, pepper flakes, garlic, olive oil and white wine then sautéed the shrimp and put the two mixtures and the pasta together in the skillet pan. I added the cheeses. I didn’t cook it in the oven….it was ready to go in the skillet! Absolutely delicious!

The recipe ingredients are great as they suit the flavour profile, however after reading the reviews I chose to alter this as follows: I used cooked roasted chicken and after sautéing the peppers and onions Olives and cherry tomatoes And adding spices I added cheeses and baked for 15 minutes, took out and covered for 5 minutes. Then in another pan made a rue of browning flour in the melted butter and combining the chicken, about 1 cup and when rue is bubbly stirref into the vegetable pasta cheese mixture. This created a creamy texture I thought it meldEd all the yummy flavours to the max! Next time I would chop the green olives.

This was delicious! Made it basically as written, but since so many reviews mentioned it needed more liquid, I added a little of the pasta water to the mix before it went in the oven. Stirred it halfway through the baking time to be sure all the pasta had enough liquid to finish the cooking process. So added a bit more cheese and an extra 5 minutes cooking time to finish. A sprinkling of fresh chopped basil to serve. Perfect!

Based on previous reviews indicating that the dish needed more seasoning and sauce, I made the following changes: 1. seasoned the chicken with lemon pepper, garlic pepper, herb and garlic salt, and roasted pepper and garlic seasoning as it cooked. 2. after cooking the pasta, mixed it with 1/2 jar of Rao’s Homemade Roasted Garlic sauce before adding it to the rest of the ingredients. Because I wanted leftovers, I used 2 lbs. of thin sliced chicken breasts, increased the amount of peppers, onions, and. tomatoes accordingly, and used all of the pasta instead of half. We don’t like olives, so I used artichoke hearts. I added a few sun-dried tomatoes when I added the other veggies to the pan and I sprinkled fresh Parmesan and Krafts grated Italian cheese over the dish before baking it. It was delicious and my husband loved it!

I made it. It was okay. Very unremarkable. However, I doubled the recipe. I added extra cherry tomatoes, 8 oz of crushed tomatoes, onion powder, granulated garlic, and my own blends of Italian herbs and my own seasoning mix. The additions made a great difference and it kicked the recipe up several notches! It's a good base to make your own! By itself the recipe earned 3 stars, but the potential to improve it earned it an extra star. I will make this again with my additions.

Made this according to the recipe but doubled it. Something is missing . It needs a little salt and some liquid. I didn’t have any heavy cream on hand but did have mozzarella and buttermilk. Added about a cup of each, put it back in the oven for 15 minutes. Came out much better

Used half the pasta, 2 chicken breasts with garlic salt, cajun salt and Italian season sprinkled on them before cooking. All Romano cheese, triple tomatoes (cut in half) and added 1/2 cup of cream before baking. Thought it was just right.

I made this today after seeing the recipe yesterday. It is SO GOOD!! I doubled the recipe because I wanted leftovers and I had a larger pot similar to my casserole that could go in the oven. I added garlic and next time I'll put a little Paprika in to give it a bit more color. I couldn't find Mafalda pasta so I used some wide egg noodles and they worked well. Thank you Buckwheat!!!

The chicken portion needs to be double to make a main course for 4. There is no salt in the recipe, so it the thyme, lemon, and pepper flake don't come through unless you add some. I used season salt and it was much better. It is a dry dish, there being no sauce to speak of. Canned tomatoes in juice would have been better than 8 measly cherry tomatoes. More olives are required, too.

I made enough for a large family. I swapped the recipe pasta for sacchetti stuffed with basil and parm cheese pasta. I used rotisserie chicken. I added pearl mozz cheese and I couldn't find the cheese in the recipe so I doubled up on the parm. I also minced up fresh garlic. Was very good and clean. Everybody loved it. Thank you for the recipe.

Easy and so delicious.

This recipe ended up being just ok. For those of us living in flyover country, substitute the pasta with fettuccine and the cheeses with grocery store parmesan mix. Make sure to cook the pasta until done because there just not enough moisture in the veggies to finish it in the oven. Nothing "melts and bubbles" at 350 but the Parm did brown a bit. Still came out dry, so added additional olive oil.

Low effort, high reward — love it.

The prep was not 15 minutes. That would be if you had all the ingredients prepped and premeasured. I was in the kitchen for an hour. I won't make it again.

My wife and I loved it. Know my wife asked me to make it at least one time a month or two times. Only change was the pasta my store didn't have the Malfalda pasta? So I used Collezione. Worked fine. Thanks for the recipe. Keep up with the excellent job!!!

quick and easy...love it

We followed the recipe to the letter. The chicken and vegetables are great in the skillet, but the chicken and the pasta dry out in the oven. Next time we will cook everything on the stove top and figure out how to melt and brown the cheese on the stove top However, I enjoyed three glasses of good Italian red wine while prepping, while it was cooking, and while eating

Plenty of flavor. It didn’t need to be sauced up. I did add some a little salt and because I’m a cheese junky I doubled the cheese.