Jamaican Chicken Casserole
A twist on a classic casserole, this Jamaican-inspired dish is a flavorful combination of chicken, tender tomatoes, and spices.
Ingredients
- ●1 1/2 pounds boneless, skinless chicken breastscut into 1-inch pieces
- ●1 can (14.5 oz) tender tomatoesdrained and chopped
- ●2 teaspoons jamaican curry powderadjust to taste
- ●1 (16 oz) box casserolegluten-free
- ●1 pint grape tomatoeshalved
- ●1 large red bell pepperseeded and chopped
- ●1 medium onionchopped
- ●2 tablespoons olive oildivided
- ● salt and pepperto taste
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- 3
Add the chicken to the skillet and cook until browned, about 5-6 minutes. Remove from heat and set aside.
- 4
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until softened, about 3-4 minutes.
- 5
Add the chopped red bell pepper and cook for an additional 2-3 minutes.
- 6
Stir in the jamaican curry powder and cook for 1 minute.
- 7
Add the chopped tender tomatoes, grape tomatoes, and salt and pepper to taste. Cook for 2-3 minutes.
- 8
In a separate bowl, mix together the casserole mix and 1 cup of water.
- 9
In a 9x13 inch baking dish, arrange half of the casserole mix in the bottom of the dish.
- 10
Add the cooked chicken on top of the casserole mix, followed by the tomato mixture.
- 11
Top with the remaining casserole mix and cover with aluminum foil.
- 12
Bake for 30 minutes, then remove the foil and continue baking for an additional 10-15 minutes, or until golden brown.
- 13
Serve hot and enjoy!