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Tater Tots Italian Hot Dish - Chicken Cacciatore

Chicken “Cacciatore” Hot Dish

This recipe is a modern twist on tradition with our flavorful Italian Chicken "Cacciatore" Hot Dish, enhanced with artichokes and a crispy tater tot topping!
This isn't your average Chicken Cacciatore! Elevate your taste buds with a contemporary take on the classic Italian dish. This recipe infuses the rich heritage of cacciatore with a tantalizing twist, bringing together succulent chicken, vibrant bell peppers, and juicy tomatoes, all enveloped in a tantalizing blend of aromatic herbs and spices.
Enhanced with the addition of tender artichoke hearts, this hearty casserole-style hot dish takes the traditional flavors of oregano, basil, and garlic along with the sweetness of roasted bell peppers, earthy mushrooms, and briny artichokes mingled in a luscious tomato sauce, embracing each chicken piece.
To crown this, I've added a crispy topping of golden tater tots, adding a delightful crunch to every forkful of this Italian delight.
Perfect for cozy family dinners or entertaining guests, our Italian Chicken "Cacciatore" Hot Dish is a celebration of robust flavors, rustic elegance, and delightful textures. Embrace tradition with a modern twist – try our enhanced recipe today and savor the essence of Italy in every bite! Buon Appetito! 🇮🇹✨"
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Course: Main Course
Cuisine: Italian
Ingredients Method Video Notes

Ingredients
  

  • 2 lbs. boneless, skinless chicken breast cut into bite-sized chunks
  • 2 bell peppers diced into big chunks
  • 1 onion I used a sweet, diced into big chunks
  • 8- ounces sliced baby bella mushrooms
  • 1, 13.75 ounce can artichokes drained and diced
  • 4 C marinara sauce
  • 1, 15- ounce container ricotta whole-milk
  • 2 ½ C shredded smoked provolone
  • 2 cloves garlic minced
  • 1 ½ tsp. Italian seasoning
  • Big pinch red pepper flakes optional
  • Kosher salt
  • Ground black pepper
  • Extra virgin olive oil
  • Tater tots frozen to top your casserole (enough to cover the top in one layer)

Method
 

  1. Preheat your oven to 425 degrees. Grease a 9 x 13-inch casserole dish with extra virgin olive oil, about 3 tablespoons.
  2. Heat 3-4 tablespoons of extra virgin olive oil in a large skillet over medium high heat. Once your oil is hot (it will begin to shimmer), add half of your diced chicken and season with a good pinch of kosher salt, ground black pepper and Italian seasoning. Cook the chicken just about 5-6 minutes. The chicken will not be cooked through, but it will finish cooking in the oven. This will keep your chicken moist. Remove the chicken to a platter. Repeat with the rest of the chicken.
  3. Now, add your onions and peppers to the skillet. Season with a good pinch of kosher salt, ground black pepper and Italian seasoning. Cook 8-10 minutes until soft. If your onions start to get too browned, you can add a splash of chicken stock or some extra virgin olive oil. Once the veggies are soft, remove from the pan.
  4. It’s now time for the mushrooms, I add them to the pan with no extra oil to start. Season with a big pinch of kosher salt, ground black pepper and Italian seasoning. Cook 5-7 minutes. The mushrooms will release their water and caramelize. If needed, add a few tablespoons of extra virgin olive oil if the pan gets too dry. Once the mushrooms are cooked through, remove from the skillet.
  5. Finally, add your artichokes to the skillet, season with kosher salt, ground black pepper and red pepper flakes. Just warm the artichokes through. This will only take 2 minutes. Remove from the pan.
  6. It’s now time to assemble your hot dish! In a large mixing bowl, add your marinara sauce and ricotta and mix well. Now, add your chicken, onions, peppers, mushrooms, and artichokes and give it all a thorough mix. Pour this into your prepared casserole dish. Top with the shredded smoked provolone. Finish by adding your tater tots on top. Please make sure the tots are in a single layer.
  7. Bake for 30-35 until the tots are golden brown, cheese is melted, and the casserole is bubbling. I promise your family and friends will love this hot dish!

Video

Notes

Dr. J’s notes: you can use any type of onion that you like or have on hand. You can also mix up the shredded cheese. I like the smokiness of the provolone, but asiago, Manchego or mozzarella would all be great choices. You also want to put your ricotta in a strainer over a bowl. This can be done a few hours ahead of time or overnight. You want to get the water out of the ricotta. I don’t give measurements for the salt and pepper because I season each layer as I go. This dish does have several steps, but it is so worth it.