Baked chicken and grilled vegetable casserole

Baked chicken and grilled vegetable casserole

Baked casseroles with grilled vegetables and chicken, loaded with yellow cheese and feta cheese. This is an idea for an incredibly filling, delicious snack that you must try!


  • Garlic head – 1 clove
  • Red pepper – 0.5 piece
  • Yellow pepper – 0.5 piece
  • Green pepper – 0.5 piece
  • Dried oregano – 1 teaspoon
  • Salt – 2 pinches
  • White pepper – 2 pinches
  • Oil – 5 tablespoons
  • Chicken breast fillets – 2 pieces
  • French bread – 1 piece
  • Emental cheese – 150 g
  • Butter – 2 tablespoons
  • Feta cheese – 50 g
  • Olive oil – 3 tablespoons


Cut the peppers into fairly large pieces, slice the garlic. Transfer the vegetables to a bowl, season with 2 tablespoons of oil, oregano, a pinch of salt, and a pinch of white pepper. Place the marinated peppers on a grill pan and grill on both sides, ensuring they do not burn. Slice the chicken breasts into slices about 0.5 cm thick. Place them in the bowl where you marinated the peppers, sprinkle with salt and white pepper. Then add 2 tablespoons of oil and mix. Grill the chicken breasts on a heated pan.

Slice the bread in half lengthwise and spread with butter. Place it on a baking sheet lined with parchment paper and toast for about 3-5 minutes at 180°C, until the butter melts and the bread is golden brown. Cut the grilled chicken and peppers into pieces about 2 cm wide. Season the prepared filling to taste with salt and oregano.

Remove the halves of the bread from the oven and top with Emmental cheese. Bake again for about 4-5 minutes until the cheese melts and lightly browns.

Drizzle the feta cheese, as well as the grilled vegetables and chicken, with 2 tablespoons of olive oil. Place the chicken and peppers on the ready-made casseroles. Crumble the feta cheese in your hands, drizzle with the remaining olive oil, and also place it on the casseroles. Bake them again for about 2-3 minutes until the cheese lightly browns.

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