The internal temperature should reach at least 165°F (74°C) in the thickest part without touching the bone
Once done, the sauce will be bubbly and slightly thickened, and the chicken should look very moist and easy to pull apart with a fork. Let the casserole rest on the counter for about 5 to 10 minutes before serving so the juices settle a bit.
To serve, use a wooden spoon to scoop generous portions of chicken, peppers, and plenty of rustic red sauce over pasta, rice, or noodles. Spoon
