Found this in my grandmother’s recipe box dated 1962. She circled it three times and wrote ‘keeper’ in the margin.

This Oven-Baked 4-Ingredient Chicken Cacciatore Casserole bakes tender bone-in chicken thighs and drumsticks alongside sliced green bell peppers in a rich, herb-infused tomato sauce. Covered first to lock in moisture and then finished uncovered, this simple weeknight casserole yields a rustic red sauce that is perfect for serving over pasta, rice, or noodles.

Ingredients:

Step-By-Step Directions:

1. Preheat and prep: Preheat your oven to 375°F (190°C) and lightly grease an oval glass baking dish with olive oil or butter if desired.

2. Arrange chicken: Pat the chicken pieces dry, season lightly with salt and pepper if using, and arrange them meaty-side up in a single layer in the baking dish.

3. Add peppers: Scatter the sliced green bell pepper over and around the chicken, tucking strips between the pieces.

4. Mix sauce: In a medium bowl, stir together the crushed tomatoes and the dry Italian salad dressing mix until thoroughly combined.

5. Coat chicken: Pour the tomato sauce mixture evenly over the chicken and peppers, using the back of a spoon to ensure all pieces are coated.

6. Bake covered: Cover the baking dish tightly with foil and bake on the middle rack for 45 minutes.

7. Uncover and finish: Carefully remove the foil, spoon pan sauce over the tops of the chicken, and return to the oven uncovered for 20 to 30 minutes until the chicken is tender and reaches an internal temperature of at least 165°F (74°C).

8. Rest and serve: Allow the casserole to rest for 5 to 10 minutes to settle the juices, then serve warm with plenty of sauce over pasta, rice, or noodles.