Bruschetta Chicken Casserole
A delightful blend of classic bruschetta flavors with tender chicken and melty cheese, perfect for family gatherings or cozy weeknight meals.
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).
- In a large skillet, heat the olive oil over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove from heat and set aside.
- In a large mixing bowl, combine the cherry tomatoes, sun-dried tomatoes, garlic, and basil. Drizzle with balsamic vinegar and sprinkle with oregano, salt, and pepper. Stir to combine.
- Add the cooked chicken to the tomato mixture and toss until evenly coated.
- Pour the chicken and tomato mixture into a large casserole dish and spread it out evenly.
- Top the mixture with mozzarella and Parmesan cheeses.
- Arrange the slices of baguette over the cheese, slightly overlapping them.
- Drizzle additional olive oil over the bread.
- Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and the top is golden brown.
- Allow to cool slightly before serving.
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Notes
Serve with a fresh side salad. Consider drizzling balsamic reduction on top or garnishing with fresh basil for added flair.