Bruschetta Chicken Casserole
A delightful dish that blends the vibrant flavors of Italian bruschetta with tender chicken in a comforting casserole form.
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, warm the olive oil over medium-high heat.
- Add the cubed chicken, seasoning it with salt and black pepper. Cook for about 5-7 minutes until golden brown and fully cooked.
- Remove the chicken from heat and set aside.
- In a mixing bowl, combine cherry tomatoes, sun-dried tomatoes, garlic, basil, balsamic vinegar, oregano, salt, and black pepper. Stir to mix well.
- Add the cooked chicken to the tomato mixture, toss together, and pour into a casserole dish.
- Sprinkle mozzarella and Parmesan cheese on top.
- Layer the baguette slices over the cheese and drizzle with olive oil.
Baking
- Bake in the preheated oven for 25-30 minutes until the cheese is melted and bubbly, and the top is golden brown.
- Allow to cool slightly before serving.
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Notes
For variation, substitute chicken with roasted vegetables for a vegetarian options, or use whole grain or gluten-free baguettes. For added flavor, marinate chicken in balsamic vinegar before cooking.