Bruschetta Pesto Chicken Casserole
User Reviews
4.7
21 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Italian
Bruschetta Pesto Chicken Casserole
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This Bruschetta Pesto Chicken Casserole is layers of chicken pesto, tomatoes, onion, and a crunchy Panko topping.
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Ingredients
- 1 1 pint (2 cups) grape tomatoes quartered
- 1/4 1/4 cup finely chopped red onion
- 2 2 garlic cloves minced
- 2 2 Tablespoons balsamic vinegar
- 4 4 boneless skinless chicken breasts about 2 pounds, cubed
- 1/2 1/2 cup basil pesto
- 2 2 cups shredded Mozzarella cheese
- 1 1 cup seasoned panko crumbs
- 2 2 tablespoons olive oil
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Instructions
- Preheat oven to 375 degrees.
- In a small bowl, combine the tomatoes, red onion, garlic, and vinegar. Marinate in the fridge until ready to use.
- In a 9x13 baking dish toss the pesto and chicken together and place in a single layer.
- Scoop the tomato mixture on top, disregarding any excess balsamic vinegar liquid leftover. Try to not put any of the liquid on the chicken.
- Sprinkle the cheese on top.
- Mix the panko crumbs and olive oil together and sprinkle on top of the cheese.
- Bake for 25-30 minutes or until chicken is done. Cover with a foil tent if crumbs begin browning too much.
Notes
- Source: The Girl Who Ate Everything original
- You can make your own pesto or buy it. Almost all grocery stores carry and it's usually by the refrigerated pasta. I use Buitoni basil pesto.
- Any baked chicken will release some liquid so there will be some at the bottom of the baking dish.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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