Chicken Bruschetta Casserole

A comforting and bright casserole that combines creamy herb-scented chicken with fresh bruschetta and melty mozzarella, all on a bed of everything-bagel bites.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Base Ingredients

4 pieces everything bagels Use day-old bagels for better texture.
1/2 cup herb and garlic cream cheese
1/2 cup 18% cream Can substitute with half-and-half.

Chicken Mixture

2 cups cooked, shredded chicken breast (2 medium sized chicken breasts) Rotisserie chicken works well for convenience.

Bruschetta Topping

2 cups Roma tomatoes, diced, seeds and juice removed Remove seeds and juice to avoid a watery casserole.
1/2 cup red onion, diced
2 tablespoons basil pesto
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon grated parmesan cheese

Cheese Topping

1/2 cup mozzarella cheese, finely grated For a richer flavor, mix with fontina and provolone.

Method

Preparation

Preheat oven to 400°F.
Cut bagels into bite-sized pieces and spread them evenly in bottom of greased 9x13 dish.
In a medium saucepan on medium-low heat, place cream cheese and cream and whisk until no lumps remain.
Add chicken to the cream cheese mixture and stir until all the chicken is coated. Remove from heat.
In a small mixing bowl, combine diced tomatoes, red onions, pesto, pepper, salt, and parmesan.

Assembly

Spread the chicken and cream cheese mixture evenly over the bagels.
Top with the bruschetta mixture.
Sprinkle grated mozzarella over the top.

Baking

Place in the oven and bake for 30 minutes.
Allow to cool for a few minutes before cutting and serving.

Notes

Serve with arugula salad dressed with lemon and olive oil, and garnish with torn basil leaves and extra parmesan. For storing, cool completely, cover tightly, and refrigerate for up to 3 days.