Chicken, Peppers & Pasta Casserole


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.

Cook Time:
45 mins
Additional Time:
30 mins
Total Time:
1 hr 15 mins
8 servings


  • 12 ounces whole-wheat fusilli

  • 16 mini sweet peppers

  • 1 ½ pounds boneless, skinless chicken breast, cut into 3/4-inch pieces

  • 3 tablespoons extra-virgin olive oil, divided

  • 1 teaspoon salt, divided

  • ½ teaspoon ground pepper

  • 2 medium fennel bulbs, chopped, plus 1/4 cup chopped fronds

  • cup finely chopped shallot

  • 3 tablespoons all-purpose flour

  • 1 ½ cups low-sodium chicken broth

  • ½ cup dry white wine

  • ½ cup crème fraîche

  • ½ cup chopped fresh chives, divided

  • 2 tablespoons lemon juice

  • ½ cup Kalamata olives, chopped

  • ½ cup panko breadcrumbs, preferably whole-wheat


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

  2. 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.

  3. 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.

  4. Preheat oven to 400 degrees F.

  5. 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.

  6. 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.

  7. 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 (per serving)

443 Calories
16g Fat
48g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 1/2 cups
Calories 443
% Daily Value *
Total Carbohydrate 48g 17%
Dietary Fiber 7g 26%
Total Sugars 5g
Protein 26g 51%
Total Fat 16g 20%
Saturated Fat 5g 25%
Cholesterol 60mg 20%
Vitamin A 2339IU 47%
Vitamin C 74mg 82%
Folate 56mcg 14%
Sodium 531mg 23%
Calcium 80mg 6%
Iron 2mg 11%
Magnesium 37mg 9%
Potassium 576mg 12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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