Tomato Chicken Casserole
Picture This:
You pull a bubbling casserole dish from the oven, the rich tomato sauce still sizzling around tender chunks of chicken. The aroma of garlic, basil, and melted cheese fills the kitchen, wrapping you in warmth. A rustic wooden spoon dips into the dish, scooping up a bite of chicken bathed in velvety tomato goodness. You serve it with a hunk of golden-crusted bread, perfect for soaking up every delicious bite.
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TOMATO CHICKEN CASSEROLE
Ingredients
- 3-3 ½ pounds chicken pieces breasts and/or thighs
- 1 14.5 oz. can diced tomatoes
- 1 white onion diced
- 1 ½ cups mushrooms stems removed, roughly chopped
- ½ cup chicken broth or stock
- â…“ cup flour
- 3 tablespoons extra-virgin olive oil divided
- 2 tablespoons unsalted butter
- ¾ tablespoon curry powder
- 1 teaspoon garlic salt
- kosher salt and freshly ground pepper to taste
- plum tomatoes sliced, garnish
Instructions
- Preheat oven to 375 F.
- Heat olive oil and butter in a large skillet or Dutch oven over medium heat and, in batches, cook chicken pieces until golden brown on all sides.
- Remove chicken and set aside.
- To the same skillet, add onions and mushrooms and sauté until translucent and fragrant. 5-7 minutes.
- Gradually stir in flour and mix until smooth and pasty.
- Mix in garlic salt and curry powder, then pour in tomatoes and chicken broth and let cook for 5-7 minutes, or until somewhat thickened.
- Taste and adjust seasoning, if necessary.
- Return chicken pieces to skillet (or transfer everything to a separate casserole dish) and cover.
- Place in oven and bake for about 30 minutes, or until chicken is cooked through and tender.
- Top chicken with sliced tomatoes and serve hot.
Nutrition
Calories: 3135kcalCarbohydrates: 49gProtein: 212gFat: 229gSaturated Fat: 67gPolyunsaturated Fat: 41gMonounsaturated Fat: 104gTrans Fat: 2gCholesterol: 870mgSodium: 3100mgPotassium: 2780mgFiber: 6gSugar: 8gVitamin A: 2258IUVitamin C: 29mgCalcium: 185mgIron: 14mg
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