Serve this casserole straight from the baking dish with a big wooden spoon, letting everyone scoop out the tender chicken, peppers, and rustic red sauce. It’s wonderful over hot buttered egg noodles, spaghetti, or fluffy white rice to soak up the juices. Add a simple green salad with a tangy vinaigrette or some steamed green beans on the side. If you have time, warm up a loaf of crusty bread or garlic toast to swipe through the bottom of the pan and catch
Found this in my grandmother’s recipe box dated 1962. She circled it three times and wrote ‘keeper’ in the margin.
