Chicken Casserole

Chicken Casserole is so easy, kids can make it!

Dude bought himself a new cookbook a few months ago and had been enjoying trying out the recipes!

Start to Cook is a great, colorful cookbook for kids.  It also includes safety tips and general cooking tips!  It's perfect for a budding chef like Dude!

Last weekend, he wanted to make this recipe for chicken casserole. 

I love that Dude loves to cook and choose his own recipes, because this is not a recipe I would have chosen on my own.  For some reason, the flavor profile simply didn’t appeal to me.

And know what?

This recipe was delicious!  The flavor profile is actually great and I’m so glad that my 9-year old can help push me out of my comfort zone!

Here Dude:

It was AMAZING!!!!!!      I liked the chicken best (with everything else!!) I also liked the tomato sauce on the chicken. (Everything else was good too!)  

Chicken Casserole

Adapted from Usborne Start to Cook

1 ½ lb boneless skinless chicken thighs

½ tsp dried rosemary

1 tbsp olive oil

1 small onion, diced

1 red bell pepper, cut into bite sized pieces

1 clove garlic, smashed

1 chicken bullion cube dissolved in 2/3 cup boiling water

1 tbsp lemon juice

8 (oz) cans tomato sauce

Black pepper, to taste

Black olives, optional

Preheat the oven to 450 degrees F.  Grease a casserole dish.  Place the chicken thighs in a single layer in the casserole dish.  Sprinkle the rosemary over the chicken thighs and season with black pepper.

Place in an upper rack in the preheated oven and bake for 30 minutes.

Heat the oil in a medium saucepan over medium heat.  Add the onions, bell peppers, and smashed garlic, cook for 5 minutes or until the vegetables are softened. 

Stir the bullion, lemon juice, and tomato sauce; season with black pepper.  Simmer for 5 minutes. 

Remove the chicken from the oven.  Pour the sauce mixture over the chicken and return to the oven for an additional 10-20 minutes or until the sauce is boiling and chicken is cooked through.

Serve with a side of bread, rice, or pasta.

Serves 4-6

I'm linking this post up to Foodies Read hosted by Heather at Based on a True Story