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 is a magnificent, rustic baking masterpiece that transforms standard bone-in poultry into an elite, full-bodied Italian luxury. By nesting rich chicken thighs and drumsticks beneath a vibrant canopy of crisp green bell peppers and an ultra-savory, herb-infused crushed tomato matrix, you construct a flawless flavor foundation. Slow-braised under intense oven heat, the chicken turns melt-in-your-mouth tender, releasing its deep juices straight into the sauce to create a premium, thick gravy. It stands as an exceptionally high-reward dinner centerpiece that delivers authentic, slow-simmered depth with absolute minimal active kitchen monitoring.

Oven-Baked 4-Ingredient Chicken Cacciatore Casserole

Ingredients:

Step-by-Step Directions:

Step 1: Prep the Oven and Baking Vessel: Preheat your oven to 375°F (190°C). Lightly grease the interior floor and sidewalls of an oval glass baking dish with your optional 1 tablespoon of olive oil or softened butter to guarantee effortless cleanup later on.

Step 2: Anchor the Protein Base: Pat your 2 to 2 1/2 pounds of bone-in chicken pieces completely bone-dry with paper towels. If your seasoning packet is low-sodium, lightly dust both sides of the chicken with a tiny pinch of salt and black pepper. Arrange the pieces in a tight, uniform single layer across the bottom of the greased glass dish, ensuring they sit meaty-side up without being stacked.

Step 3: Scatter the Sweet Peppers: Scatter your sliced green bell pepper strips completely uniformly over and around the chicken layer. Take a brief moment to tuck several pepper strips straight down into the crevices between the poultry pieces so they can submerge and soften perfectly in the cooking liquid.

Step 4: Whisk the Robust Tomato Canopy: In a medium-sized mixing bowl, combine your 28-ounce can of crushed tomatoes and the entire packet of dry Italian salad dressing mix. Stir the contents together steadily until the herbs and spices are beautifully integrated into the tomato starches. Give it a tiny taste test and stir in a final pinch of salt or pepper if desired.

Step 5: Smother and Seal the Casserole: Pour the seasoned tomato mixture evenly over the chicken and peppers, completely blanketing the ingredients. Use the back of a large spoon to smooth the sauce out so the chicken is beautifully nestled. Seal the baking dish tightly with a heavy layer of aluminum foil to lock in the steam.

Step 6: Execute the Covered Braise: Slide the sealed dish onto the middle rack of your preheated oven and bake undisturbed for exactly 45 / minutes to break down the tight muscle fibers of the bone-in meat.

Step 7: Uncover and Reduce the Sauce: Carefully pull away the hot foil sheet, taking extra care to watch out for escaping steam currents. Use a large wooden spoon to scoop up the hot rustic red sauce from the borders and drizzle it generously back over the tops of the chicken pieces. Return the uncovered dish straight to the oven and bake for an additional 20 / to 30 / minutes. The dish is perfectly ready the exact moment the sauce is bubbling aggressively and a digital meat thermometer reads a verified 165°F (74°C) in the thickest part of the meat without touching the bone.

Step 8: The Moisture Rest and Service: Pull the glistening casserole from the oven and let it stand undisturbed on your counter for 5 / to 10 / minutes so the internal juices can settle back into the meat walls. Scoop generous helpings of the tender chicken, soft peppers, and rich red sauce over hot pasta, rice, or noodles, and serve hot!