Description
This Bruschetta Chicken Casserole recipe is a delicious twist on classic bruschetta flavors combined with tender chicken and gooey cheese, baked to perfection. It’s a comforting and flavorful dish that is easy to make for a satisfying family meal.
Ingredients
Scale
For the Chicken:
- 4 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Toppings:
- 2 cups cherry tomatoes, halved
- 3 garlic cloves, minced
- 1/4 cup fresh basil, chopped
- 1 tablespoon balsamic vinegar
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Optional:
- 2 cups cooked penne pasta (for a heartier version)
- 1/2 cup panko breadcrumbs mixed with 1 tablespoon olive oil
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the Chicken: In a skillet, heat olive oil over medium-high heat. Cook chicken with Italian seasoning, salt, and pepper until lightly browned, about 5 minutes. Transfer chicken to the baking dish.
- Prepare the Toppings: In a bowl, mix cherry tomatoes, garlic, basil, and balsamic vinegar. Spread this mixture over the chicken. Sprinkle with mozzarella and Parmesan cheese. Add pasta if desired.
- Add the Breadcrumbs: Sprinkle breadcrumb mixture evenly on top of the casserole.
- Bake: Bake for 25–30 minutes until chicken is cooked through and cheese is melted and bubbly. Serve hot.
Notes
- For a low-carb version, skip the pasta and serve with a side salad or roasted vegetables.
- Drizzle extra balsamic glaze over the top for more flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g (without pasta)
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 115 mg
