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This is a recipe I just made up on the fly.  I was so pleased with it.  Delicious and chock-full of lovely vegetables, too!  There is a hint of spiciness, but not overly spicy.  The Black Pepper Sauce is so unusual and I decided to add it to this casserole with awesome results, I am happy to say!  I topped it with my favorite Crispy Topping.  Once you have tried the Crispy Topping you won't hanker after breadcrumbs again.

Chicken casseroles using a rotisserie chicken make for easy, economical weekday suppers.  It is one way to make a rotisserie chicken go further plus with value-added veggies, etc.  

Using a food processor makes short work of chopping the vegetables finely, but in a pinch you can do it manually.  The food processor is superior in that the vegetables are diced very finely.  So good in this casserole.  Even if you have someone in the family who is not fond of peppers, this may go over well, as one is hardly aware of the peppers, just the fabulous flavors in this casserole.

You may use raw chicken breasts, diced, but I think it is so much easier to use an already-cooked rotisserie chicken, or you could use cooked, shredded chicken.



1 red pepper

1 yellow pepper

1 green pepper

1 onion

1 tsp salt (5 mL)

1 tsp crushed red pepper flakes (5 mL)


4 cups diced cooked chicken (1 L)

  (Rotisserie chicken)

1/2 cup grated Cheddar cheese (125 mL)

Black Pepper Sauce:

1/2 cup mayonnaise (125 mL)

1/4 cup whipping cream, OR (60 mL)

  heavy cream

1 tbsp lemon juice (15 mL)

1 tbsp Parmesan cheese (15 mL)

11/2 tsp black pepper (7 mL)

1/2 tsp crushed garlic (2 mL)

1/4 tsp onion salt (1 mL)

1 tbsp finely chopped green onions (15 mL)

Crispy Cheddar Crumb Topping:

1/2 cup grated Cheddar cheese (125 mL)

1/3 cup Gluten-Free Bake Mix 2, OR almond flour

2 tbsp butter, melted (30 mL)



In food processor, process red, yellow and green peppers along with onion until finely chopped.  If possible, use the pulse button to have more control.  In large nonstick frying pan, over medium heat, cook vegetables until softened.  Add salt and crushed red pepper flakes; stir.  Add chicken, Cheddar cheese and Black Pepper Sauce. Mix well. Turn out into a 9 x 13-inch (23 x 33 cm) baking dish.  Bake about 25 minutes until hot and bubbly.


Black Pepper Sauce:  In medium bowl, whisk together mayonnaise, whipping cream, OR heavy cream, lemon juice, Parmesan cheese, black pepper, garlic and onion salt.  Stir in green onions.


Crispy Cheddar Crumb Topping: In small bowl, combine Cheddar cheese, Gluten-Free Bake Mix 2, OR almond flour and melted butter.  Press into a pie dish and bake alongside the casserole.  Keep an eye on it.  When it is golden brown, remove and break up into bits using kitchen shears as soon as it is a bit cooler.  Sprinkle over top of baked Chicken Pepper casserole.

Yield:  9 servings

1 serving

329.1 calories

23.8 g protein

22.7 g fat

1.1 g fiber

5.9 g net carbs 

Other Chicken Casseroles you may enjoy:

Baked French Onion Chicken

Cheesy Ham, Chicken and Bacon Casserole

Chicken Broccoli Cheddar Casserole

Roasted Eggplant Creamy Chicken Lasagna

Tender Chicken Bake

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