Bruschetta Pesto Chicken Casserole
This Bruschetta Pesto Chicken Casserole is layers of chicken, pesto, tomatoes, onion, and a crunchy Panko topping.
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BRUSCHETTA PESTO CHICKEN CASSEROLE
My sweet mother has been cooking her way through my blog as her way of being supportive to me. She of course started with all of the casseroles because she tends to feed a small army every Sunday and casseroles seem to be the most convenient when feeding a crowd.
This recipe is a hybrid of an assortment of flavors I love. Pesto coated chicken is topped with balsamic marinated tomatoes and topped with cheese and Panko crumbs. Panko crumbs are so much crunchier than regular bread crumbs and work perfect for topping just about anything.
Start by layering the chicken pieces coated in pesto.
You can use any kind of tomatoes but I love the texture of grape tomatoes.
They’re vibrant, crisp, and full of flavor. Since I love the flavors of bruschetta, I added some chopped onion, a splash of balsamic vinegar, and garlic.
Layer your chicken, tomatoes, and cheese.
Sprinkle the Panko breadcrumbs on top. Bake until chicken is done and the crumbs are golden brown.
OTHER CHICKEN RECIPES
- Chicken Parmesan Meatballs
- Chicken Parmesan Roll-Ups
- One-Pan Cheesy, Chicken, Broccoli, and Rice
- One-Pan Chicken Enchilada Skillet
- Creamy Chicken Noodle Skillet
- One-Pan Mexican Chicken and Rice
- One-Pan Monterey Chicken Pasta
- Baked Parmesan Caesar Chicken
- One-Pot Bacon Broccoli Pasta
- One-Pan Baked Ziti Skillet
- Tomato Basil Chicken Quinoa
- One-Pan Chicken and Spinach Orzo
Bruschetta Pesto Chicken Casserole
Ingredients
- 1 pint (2 cups) grape tomatoes, quartered
- 1/4 cup finely chopped red onion
- 2 garlic cloves, minced
- 2 Tablespoons balsamic vinegar
- 4 boneless skinless chicken breasts, about 2 pounds, cubed
- 1/2 cup basil pesto
- 2 cups shredded mozzarella cheese
- 1 cup seasoned panko crumbs
- 2 tablespoons olive oil
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
My daughter is having a baby and I’m making meals ahead . I want to try this, but wondering if you can freeze it before baking? or after?
Thanks.
I Would probably freeze it before baking and leave the topping off until baking.
Loved this quick easy meal, we used homemade pesto and omitted the onions in favor of a dash of onion powder. The whole family gobbled it up!
So happy to hear that!
Family dinner for 15 – doubled this recipe and served with a side of pasta with sauce and salad. Loved every delicious bite, and the fact that I could put it together ahead of time and visit and play with family and grandchildren rather than being in the kitchen make this a golden 5 star recipe. Thanks!
Oh Bridget! That makes me so happy!
This looks so good! A healthier casserole for the fall season. Absolutely LOVE. Thank you! Pinning!
Made this tonight for dinner. My house smells so good. It was delicious and very easy to make!!!
Thank you!!!
Do you think this would freeze well? It sounds delicious and I’m looking for meals I can cook and freeze to pull out on those nights when I just can’t quite get my act together to cook!
Made this recipe tonight and my boyfriend and brother were big fans, along with myself! I am 21 years old just learning my way through the cooking world and your recipes are not only delicious but so helpful for a newbie like I am. The step by step pictures help me see if I am following your recipe correctly. Thanks for sharing, you have a gift and I will continue to search your blog!!!
Deanna, that makes me smile. My best friend growing up was named Deanna so I like you already.
This was DELICIOUS and super easy to make. Thanks for another fabulous recipe.
Yay! That makes me happy.
Oh, wow. I don’t normally spend a lot of time in the kitchen (cooking for one is a pain), but this was super delicious and wayyyy easy to make. I’m hoping it keeps well, because I’ll definitely want to have leftovers later on this week!
I’m so glad you liked it. I get nervous when I come up with my own recipes and hope everyone liked them like I do!
I made this for dinner tonight and it was SO GOOD! I served it over pasta using and the residual oil from the pesto made a nice little sauce. I will definitely be making this again!
I didn’t have any oil? Maybe it depends on what kind of pesto you use. Anyway, glad you liked it!
I made this for dinner last night and LOVED IT!! Thanks for another great recipe!
Woo-hoo! Thanks!
Love that she is cooking her way through your blog!
She’s funny!
I made this for Easter dinner & it was fabulous…..and easy. Thank you!
Oh wow! Awesome!
I am the same way! On the one hand I want my friends to make stuff (and love it when they do) but then get so nervous at the same time! Keep it up though, this looks delish!
Hey Hey you get some stars on your life score keeping book for walking thru your fear and starting a food blog. Good for you!!! I think you have wonderful recipes and this one is yet another. You go, Girl!
Another great recipe I can’t wait to try. I love how easy your recipes are! I’m making your easy banana cream pie for a family get together tonight. It’s been requested many times!
Wowser….this looks incredible, and incredibly easy! Can’t wait to give this one a try. I can’t wait to smell this baking in my oven :).
It smells amazing!!
Do you have a recipe for basil pesto, or do you just buy it? Will any grocery store carry it? This looks yum! Can’t wait to try it out with the fam!
Audree,
Great question! Almost all grocery stores carry it. It’s usually by the refrigerated pasta. I used Buitoni basil pesto. You could surely make your own but I just bought it.
This one looks like a total winner Christy! Love the flavors going on here. Pinned to try soon!
Question: When you say to disregard the liquid at the bottom of the tomato mixture bowl – do you mean use it? Or DON’T use it? Thanks!
Sorry. That was a bit ambiguous. You want to minimize the liquid at the bottom of the casserole so after you scoop the tomatoes on top don’t feel like you have to add the balsamic vinegar remaining on top. Clear as mud?
Sounds delicious to me! I don’t like sharing things or doing things in front of people either. I feel so awkward – even if it’s something I’m good at or comfortable with. Funny, I’ve been sharin’ it all on a blog for several years, too. :0) Go figure.
Glad I’m not the only one.
I’m SO with you Christy! Why did we think it was a good idea to start a food blog when we can’t handle rejection?? 🙂 But it’s true, you can’t please everyone. And in the end, you’re the one feeding your family so you get to pick, haha! This chicken looks awesome. Bruschetta anything is good. (PS I think you meant to put “Pesto” in the title, not Pesta? Unless you were trying to send a subliminal message that we should be eating this with pasta? 🙂
Oh my gosh. Thanks for the correction. That’s what I get for typing it up at midnight!