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Bruschetta Pesto Chicken Casserole

This Bruschetta Pesto Chicken Casserole is layers of chicken pesto, tomatoes, onion, and a crunchy Panko topping. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 servings
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees.
  2. In a small bowl, combine the tomatoes, red onion, garlic, and vinegar. Marinate in the fridge until ready to use.
  3. In a 9x13 baking dish toss the pesto and chicken together and place in a single layer.
  4. Scoop the tomato mixture on top, disregarding any excess balsamic vinegar liquid leftover. Try to not put any of the liquid on the chicken.
  5. Sprinkle the cheese on top.
  6. Mix the panko crumbs and olive oil together and sprinkle on top of the cheese.
  7. 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.