If you are cooking immediately, set the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F (see Note)
If your tomatoes are watery, drain some of the liquid off
Drain the peppers and slice thinly. Discard the seeds if you feel inclined
For the Paprika Chicken Casserole:
In a medium-size bowl, mix the paprika with the tomato puree, slowly adding in the juice from the tomatoes. Add the tomatoes and sliced peppers to the mixture
Mix all this with the Basic Chicken Casserole in the casserole dish
Cook in the oven for 1 ½ hours
When the casserole is ready, add the soured cream, stir through and serve.
Notes
Paprika: I use smoked sweet paprika, but use hot paprika if you want more fireMake ahead: If you aren't cooking immediately, put the casserole in the fridge until you're ready. Cook for an extra 15 minutes from cold, or put in the oven in the morning and set the timer for laterServing Suggestion: Serve with rice and peas