Bruschetta Chicken Bake is a quick and easy, cheesy casserole, topped with a zesty bruschetta, and a crunchy topping. Whip it up in 40 minutes for an easy to make one dish dinner the whole family will love!
1 ½poundschicken breastsuncooked, sliced into bite-sized bits
Salt and pepper
Preheat oven to 400°F.
In a large mixing bowl, add tomatoes, basil, garlic, balsamic vinaigrette, and stuffing. Stir until combined, and set aside. If your bruschetta mixture seems a little dry, you can add 2-4 tablespoons water to moisten it a bit.
Place chicken pieces in a 13"x9" baking dish. Season with salt and pepper.
Sprinkle chicken with mozzarella and Parmesan.
Pour bruschetta mixture on top of chicken
Bake in a 400°F oven for about 30 minutes, until chicken is cooked through.
Balsamic vinaigrette: If you don't have any, substitute 2 tablespoons olive oil and 2 tablespoons balsamic vinegar.
Stuffing Mix: I usually use the herbed mix or the chicken mix for this recipe.
Roma tomatoes: These are the best to use because they're juicy, red, ripe, and flavorful. If tomatoes are out of season, and you're trying to avoid watery tomatoes, use 2 cans of diced tomatoes, half drained.
Storage: Store leftovers covered in the refrigerator for up to 3-5 days.
Freezer Directions: Prepare casserole. Stop before baking. Cover and freeze for up to 3 months. Thaw in the refrigerator overnight before baking. Bake time will likely need to be increased by about 5-8 minutes to account for the dish going in cold.