You can assemble this healthy chicken casserole before you leave for a party and pop it in the oven at the host's house. Or bake it at home and bring it along--it's delicious at room temperature too.

Hilary Meyer
Source: EatingWell Magazine, July/August 2017


Recipe Summary

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and transfer to a large bowl. Set aside.

  • Meanwhile, position a rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil. Coat the foil with cooking spray.

  • Place peppers on one side of the prepared baking sheet. Toss chicken, 1 tablespoon oil, 1/2 teaspoon salt and pepper in a medium bowl. Place the chicken in an even layer on the other half of the baking sheet. Broil, turning once, until the peppers start to char on both sides and the chicken is no longer pink in the middle, 4 to 8 minutes. Set aside to cool slightly.

  • Preheat oven to 400 degrees F.

  • Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add fennel and shallot and cook, stirring frequently, until softened and starting to brown, about 5 minutes. Add flour and stir to coat. Add broth and wine and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 2 minutes. Remove from heat. Stir in crème fraîche, 1/4 cup chives, lemon juice, the fennel fronds and the remaining 1/2 teaspoon salt. Transfer to the bowl with the pasta.

  • Trim and quarter the peppers. Add the peppers, chicken and olives to the pasta; stir to combine. Transfer the mixture to a 9-by-13-inch pan (or similar-size 3-quart baking dish). Combine panko with the remaining 1 tablespoon oil in a small bowl. Sprinkle over the casserole.

  • Bake the casserole until hot, about 30 minutes. Serve topped with the remaining 1/4 cup chives.


Equipment: 9-by-13-inch baking dish

Nutrition Facts

443 calories; protein 25.6g 51% DV; carbohydrates 47.6g 15% DV; exchange other carbs 3; dietary fiber 7.3g 29% DV; sugars 5.4g; fat 15.5g 24% DV; saturated fat 4.9g 25% DV; cholesterol 59.5mg 20% DV; vitamin a iu 2339.3IU 47% DV; vitamin c 74.1mg 124% DV; folate 55.6mcg 14% DV; calcium 80.3mg 8% DV; iron 1.9mg 10% DV; magnesium 37.3mg 13% DV; potassium 576.3mg 16% DV; sodium 530.8mg 21% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
This is surprisingly good. Was looking for something different to do with peppers as the garden is overflowing with them right now. I'm not generally a fan of fennel (or anything licorice flavored) so I questioned whether it was a good idea but couldn't figure out what to substitute for it so just went ahead and made it with the fennel. Turned out to not be overpowering and the lemon and creme fresh really balance it. A bit fiddly with the pot for pasta the skillet for saute the sheet pan for broiling plus the final baking dish which is the only reason I'm only giving it four stars. Husband also loved it. Read More