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Chicken, Peppers & Pasta Casserole

  • Prep Time: 30 minutes
  • Cook Time: 45
  • Servings: 8
  • Course: Main Dish

This chicken casserole is simple to prepare; just pop it into the oven for a satisfying family dinner. Or bring it along to your next potluck—it’s delicious at room temperature too.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil to make clean up a breeze. The non-stick side (dull side) should be facing the food.


  • 12 ounces whole-wheat fusilli
  • 16 mini sweet peppers
  • 1½ 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
  • ⅓ cup finely chopped shallot
  • 3 tablespoons all-purpose flour
  • 1½ cups low-sodium chicken broth
  • ½ cup dry white wine
  • ½ cup créme fraîche
  • ½ cup chopped fresh chives, divided
  • 2 tablespoons lemon juice
  • ½ cup Kalamata olives, chopped
  • ½ cup panko breadcrumbs, preferably whole-wheat
  • Reynolds Wrap® Non-Stick Aluminum Foil


Step 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.

Step 2

Meanwhile, position a rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil.

Step 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.

Step 4

Preheat oven to 400°F.

Step 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 créme fraîche, 1/4 cup chives, lemon juice, the fennel fronds and the remaining 1/2 teaspoon salt. Transfer to the bowl with the pasta.

Step 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.

Step 7

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

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