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Paprika chicken casserole - chicken and roasted red peppers in a rich tomato sauce with soured cream
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Paprika Chicken Casserole

Paprika Chicken Casserole - chicken and roasted red peppers in a rich tomato sauce with soured cream. Ideal to prepare ahead and cook on the timer.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Dinner
Cuisine: European
Keyword: chicken casserole
Servings: 4 portions
Author: [email protected] Cooks


  • 1 tablespoon paprika, level tablespoon (15ml) (see Note)
  • 1 x 400g can chopped tomatoes
  • 1 tablespoon tomato puree, heaped tablespoon (40ml)
  • 300 g jar roasted red peppers, about 200g net weight of peppers
  • 1 portion of Basic Chicken Casserole
  • 150 ml soured cream


1-litre casserole dish with a lid



  • 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.


Paprika: I use smoked sweet paprika, but use hot paprika if you want more fire
Make 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 later
Serving Suggestion: Serve with rice and peas