Bruschetta Chicken Casserole
A delightful dish combining baked chicken with fresh tomatoes, basil, and gooey melted cheese, perfect for any occasion.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts, cubed
- 1 cup cherry tomatoes, halved
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- 3 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 French baguette sliced
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium-high heat. Once hot, add cubed chicken breasts and cook until golden brown on all sides, about 6-8 minutes. Transfer to a mixing bowl.
- In the same bowl, combine cherry tomatoes, sun-dried tomatoes, garlic, basil, balsamic vinegar, oregano, salt, and black pepper. Stir until well mixed.
- Incorporate the mixture with the cooked chicken, ensuring everything is coated.
Assembly
- Pour the chicken and tomato mixture into a casserole dish and spread evenly.
- Top with mozzarella and Parmesan cheese.
- Arrange the sliced baguette on top and drizzle a little olive oil over the bread.
Baking
- Bake for about 25-30 minutes or until the cheese is melted, bubbly, and slightly golden.
- Allow to cool for a few minutes before serving.
Notes
For a variation, consider using turkey instead of chicken or add sautéed spinach or mushrooms. To store leftovers, cool completely and transfer to an airtight container for up to 3-4 days. Freeze before baking for longer storage.