Chicken and Pepper Casserole | James Beard Foundation

Name: Chicken and Pepper Casserole | James Beard Foundation
Total time: 90 min
Ingredients: 4 or 5 (1/2-inch-thick) slices crusty country bread; 6 tablespoons extra virgin olive oil; Kosher salt; freshly ground black pepper; 1 medium onion, sliced; 2 garlic cloves, minced; 5 or 6 cubanelle or Italian frying peppers (about 1 pound), seeded and cut into 1-inch chunks; 1 ¼ pounds boneless and skinless chicken breasts, cut into 1-inch chunks; 1 teaspoon fresh thyme or ½ teaspoon dried; ¼ teaspoon dried oregano; Pinch of crushed red pepper flakes; 1 ½ cups canned plum tomatoes with juice, cut into chunks; 4 ounces sharp provolone cheese, grated (1 cup)

www.jamesbeard.org

"I like to think of this dish as an Italian pot pie, only the 'crust'—really toasted slices of bread—is on the bottom instead of the top." –Mitchell Davis

View full recipe on www.jamesbeard.org

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.jamesbeard.org.

Share this recipe:

Cooking tools:

Ingredients

4 or 5 (1/2-inch-thick) slices crusty country bread
6 tablespoons extra virgin olive oil
Kosher salt
freshly ground black pepper
1 medium onion, sliced
2 garlic cloves, minced
5 or 6 cubanelle or Italian frying peppers (about 1 pound), seeded and cut into 1-inch chunks
1 ¼ pounds boneless and skinless chicken breasts, cut into 1-inch chunks
1 teaspoon fresh thyme or ½ teaspoon dried
¼ teaspoon dried oregano
Pinch of crushed red pepper flakes
1 ½ cups canned plum tomatoes with juice, cut into chunks
4 ounces sharp provolone cheese, grated (1 cup)