Sun-dried Tomato and Walnut Casserole (Chicken or Paneer)

A delicious tray-bake with sun-dried tomatoes and walnuts that can be made with chicken or paneer. This casserole dish can be prepped ahead for an easy one-dish meal.

Who doesn’t love a good make-ahead dish. This one’s zesty and bright unlike a typical casserole. When I think of casserole, creamy, cheesy things made with canned soup comes to mind. This one could not be more different. A casserole is basically any baked dish with vegetables, protein, and sauce/flavoring all in one vessel, sometimes with a crunchy or cheesy topping thrown in. At its most elemental, it’s just a bunch of things layered together and baked in a dish.

Don’t be deterred by the sun-dried tomato marinade. At first, it looks pasty and somewhat odd, but it will become crunchy and caramelized after baking in the oven. The sun-dried tomatoes, which already have that concentrated flavor, get even more condensed and bright. You get a nice crunch from the walnuts and some tartness and zest from the lemon. If you’re one to fight over the crusty bits, you’ll love this sun-dried tomato and walnut casserole.

This recipe works with chicken or paneer. You can use both! The vegetables soak up all the juice and oil from the marinade and the protein. The tomatoes go so well with the paneer that I’m reminded why cheese and tomatoes are a classic combo. The top layer becomes crunchy, and the bottom vegetable become a juicy mess. I like to use zucchini and sweet peppers, which get nice and soft in the oven, but a variety of veg will work.

You’ll want to serve the casserole with some rice, couscous or bread to sop up any extra sauce. Absolutely delicious.

Why you’ll love this sun-dried tomato and walnut chicken and paneer casserole

• It’s a one tray/one pan bake. You can serve this dish by itself for a fuss-free, low-carb meal. Alternatively, add some carbs like bread or couscous to mop up the juice.
• This casserole can be prepped ahead. Simply bake in the oven and dinner is served!
• Customizable. The sundried tomato and walnut marinade can be used to flavor a variety of veggies and protein. For meat eaters, the marinade works well with poultry. For vegetarians, sundried tomatoes and walnuts are so delicious with paneer!

Tips for making Sun-dried Tomato and Walnut Chicken Paneer Casserole

• If you are only using paneer as your protein, note that it might take less time in the oven. We are shooting for a crusty top with caramelization.
• If you are using chicken, the best way to tell whether it is done is to use a probe thermometer. The temperature should be 74 degrees C or higher when inserted into the thickest part.
• Bone in chicken will take longer to cook than boneless.
• If the sun-dried tomato and walnut marinade is too thick to smear, thin it out by adding some of the sun-dried tomato oil until it becomes a spreadable texture.
• When blending the sun-dried tomato and walnut marinade, add the walnuts last to retain some chunky bits and texture.

Ingredients you’ll need to make sun-dried tomato and walnut casserole

• 2 lbs chicken thighs OR 2 packages (300-350 g each) paneer OR 1 lb chicken thighs + 1 package paneer
• Half onion
• 2-3 zucchini
• 2-3 bell peppers or shepherd peppers
• 1/3 cup sun-dried tomatoes in oil (around 10 tomatoes, 105 grams)
• 1/3 cup walnuts (85 grams)
• 1 lemon
• 1 tbsp paprika
• Fresh herbs like oregano, parsley or basil

How to make sun-dried tomato and walnut casserole

Make the marinade by combining sun-dried tomatoes in oil, walnuts, paprika, and juice of 1 lemon plus the rind or zest of half the lemon in a food processor or blender. Blend into a paste and set aside.

Prep the vegetables by slicing the onion, zucchini, and peppers. These will line the bottom of the baking tray and soak up any juices from the protein and marinade.

If you are using paneer, cut into cubes or triangles. Massage the marinade into your protein.

In a baking dish or roasting tray, arrange the vegetables evenly to cover the bottom of the tray or casserole dish. Now layer your protein on top of the vegetables. If there is extra marinade, simply dollop or smear on top.

Wrap and then put the entire tray away into the fridge. The protein should marinade for 8-24 hours.

Preheat oven to 400.

Unwrap and bake for 35-50 minutes. Paneer requires less time while chicken thighs (especially bone in) will require more time. Any marinade on top should look crunchy. If using chicken, a thermometer inserted into the middle should read 74 degrees Celsius or more.

Garnish with some fresh herbs. Serve and enjoy!

Print Recipe

Sun-dried Tomato and Walnut Chicken and/or Paneer Casserole

A delicious tray-bake with sundried tomatoes and walnuts that can be made with chicken or paneer. This casserole dish can be prepped ahead for an easy one-dish meal.

Prep Time15 minutes mins

Cook Time45 minutes mins

Marinade time8 hours hrs

Course: Main Course

Cuisine: American, Canadian, Fusion, Indian, Italian, Mediterranean

Keyword: Casserole, Chicken, Comfort Food, Dinner, High Protein, One Pot/Pan, Paneer, Peppers, Sun-dried Tomatoes, Walnuts, Zucchini

Servings: 4

Equipment

• 1 roasting tray or oven safe casserole dish

Ingredients

Protein

• 2 lbs chicken thighs OR 2 packages 300-350 g each paneer OR 1 lb chicken thighs + 1 package paneer

Vegetables

• 1/2 onion
• 2-3 zucchini
• 2-3 bell peppers or shepherd peppers

For the marinade/crunch

• 1/3 cup sundried tomatoes in oil around 10 tomatoes, 105 grams
• 1/3 cup walnuts 85 grams
• 1 lemon
• 1 tbsp paprika

To garnish (optional)

• Fresh herbs like oregano, parsley, or basil

Instructions

• Make the marinade by combining sundried tomatoes in oil, walnuts, paprika, and juice of 1 lemon plus the rind or zest of half the lemon in a food processor or blender. Blend into a paste and set aside.
• Prep the vegetables by slicing the onion, zucchini, and peppers. These will line the bottom of the baking tray and soak up any juices from the protein and marinade.
• If you are using paneer, cut into cubes or triangles. Massage the marinade into your protein.
• In a baking dish or roasting tray, arrange the vegetables evenly to cover the bottom of the tray or casserole dish. Now layer your protein on top of the vegetables. If there is extra marinade, simply dollop or smear on top.
• Wrap and then put the entire tray away into the fridge. The protein should marinade for 8-24 hours.
• Preheat oven to 400.
• Unwrap and bake for 35-50 minutes. Paneer requires less time while chicken thighs (especially bone in) will require more time. Any marinade on top should look crunchy. If using chicken, a thermometer inserted into the middle should read 74 degrees Celsius or more.
• Garnish with some fresh herbs. Serve and enjoy!

Video

@hellenshouse

Sun-dried Tomato and Walnut Casserole (Chicken or Paneer) A delicious tray-bake with sun-dried tomatoes and walnuts that can be made with chicken or paneer. This casserole dish can be prepped ahead for an easy one-dish meal. https://hellenshouse.com/sun-dried-tomato-walnut-casserole/ #casserole #chickenrecipes #paneerrecipe #healthycooking #onepanmeal #onepotmeals #sundriedtomatoes #dinnerinspo

♬ original sound – Hellen Chan – Hellen Chan

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