I got into a mini debate with a friend today about calling tomato a fruit or a vegetable. I insisted on calling it a vegetable. To my knowledge, people classified them as such, right? I was schooled today. She googled it and won the argument. I was on my way to get the chicken recipe I wanted to show her until I was inspired by earlier events.

I planned on making tomatoes the star of my dinner. This recipe is just the perfect complement to the day filled with food debates and internet surfing for answers. I ended up inviting her over for dinner so she could see the humor in what I was about to do.

Baking tomatoes from scratch is good. Simply drizzle olive oil on it and salt and you’re good to go. They give off a special aroma which not all vegetables/fruits have when baked. And they’re pretty nutritious too. Having the chicken to bake along with the tomatoes is a lovely combination, in my opinion.

If you are looking for more chicken recipes and you want to try something completely different then take a look at my Indian butter chicken or the more mainstream and extremely popular caramelized baked chicken.

So in conclusion this recipe really encouraged my kids to eat more tomatoes. They used to hate eating them because they tasted bland and had no special flavor. I can’t blame them for thinking this way. But this dish will change all that. Trust me, your kids will love tomatoes after having this.


Baked Chicken & Tomatoe Casserole


  • 1/2 cup flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 to 3 1/2 pounds chicken pieces
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • 8 ounces sliced mushrooms
  • 1 small onion, chopped
  • 1 can (14.5 ounces) tomatoes
  • 2 bay leaves


  1. Begin with the dry ingredients: Mix in flour, salt and pepper. Next, drench each chicken piece with this mixture. Rub it all over until every part is coated.
  2. Over medium-high heat, warm up a skillet and then add in butter to allow it to melt and follow it up with oil so it doesn’t burn right away. Then slowly add in the chicken and cook until golden brown.
  3. Take the cooked chicken out from the oil and place it into a baking dish. In the same skillet, sauté the mushrooms and onions. Next, add the remaining drenching flour mixture to make rue. Then throw in the tomatoes and bay leaves and give it a light stir.
  4. Cook this for about 4 minutes or until rue is done and pour this over the chicken pieces. Cover with foil.
  5. Bake at 350°F until chicken is tender or wait about 40 minutes. Remove from oven to cool down a bit before serving. Best served warm. Serves 6.