Bruschetta Chicken Bake is an easy family dinner recipe packed with flavorful tomatoes and garlic, gooey cheese, and a crunchy topping.
Bruschetta Chicken Bake
If you’re looking for a simple meal that’s packed with flavor, you’ve hit the jackpot! This Bruschetta Chicken Bake is a delightful combination of a comfy casserole and flavorful Italian bruschetta!
This Bruschetta Chicken takes bite-sized chicken bits, smothers them in gooey mozzarella cheese, then tops it with flavorful bruschetta and a crunchy topping. It. Is. Amazing. And super easy, which I, of course love.
Bruschetta Chicken Bake is also a yummy freezer meal. If freezing, assemble the recipe according to instructions, but don’t bake it. Cover, label, and freeze. When you’re ready to eat your Bruschetta Chicken Bake, just thaw, and bake according to instructions.
- Click HERE to see more Freezer Friendly Meals
Bruschetta Chicken Bake Recipe
Bruschetta Chicken Bake
Ingredients
- 1 14 oz can diced tomatoes, undrained
- 1 package Stuffing Mix for Chicken
- 1/3 cup water
- 4 garlic cloves minced
- 1 1/2 pounds chicken breasts sliced into bite-sized bits
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 cup mozzarella shredded
Instructions
- Add canned tomatoes, garlic, water, and stuffing mix in a medium bowl. Stir until combined, and set aside.
- Place chicken in a 13"x9" baking dish. Sprinkle with cheese, basil, and oregano.
- Top chicken with stuffing mixture. **If freezing, stop here. Cover, label, and freeze. When you're ready to eat, just thaw, and bake.
- Bake in a 400Ā° oven for about 30 minutes, until chicken is cooked through.
Did you like this Bruschetta Chicken Bake Recipe? Find more on my Dinner Ideas and Salads & Side Dishes boards on Pinterest!
If you liked this Bruschetta Chicken Bake recipe you might also like
Cheesy Tater Tot Cowboy Casserole
See More Casserole Recipes
Browse All Recipes
Never Miss a Thing!
Join our newsletter to get new recipes, tips, tricks, and tutorials every week!
Kim says
September 10, 2014 at 5:05 pmThat looks delicious! I bet you could use up some garden tomatoes instead of the canned at this time of year!
Michelle @ A Dish of Daily Life says
November 11, 2014 at 12:15 pmSounds wonderful…and easy…which is just what we can use around here right now! Thanks for sharing it with us at Foodie Fridays! Pinning! Hope to see you again Thursday night!
Teresa says
March 16, 2015 at 5:24 pmThanks for linking my recipe for Grilled Chicken alfredo Pasta Bake. Your recipe looks yummy!
Marianne Haas says
May 24, 2019 at 5:54 pmCould this recipe be doubled to feed 12 ladies for Bunco night? What size pan if I made two pans?
Michelle says
May 25, 2019 at 10:47 amThis is made in a 9″x13″ standard size casserole dish. So to double it would just be 2 pans š I’m not sure if it would bake correctly if you doubled it in one dish.