Bruschetta Chicken Casserole

I took a favorite recipe and modified it to my preference. It's reminiscent of bruschetta and the best part is the entire dish cooks in one casserole dish for less mess!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 606 Calories

Ingredients

• 1 cup shredded mozzarella cheese
• ¼ teaspoon ground black pepper
• 1 teaspoon Italian seasoning
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 pound skinless, boneless chicken breast halves
• 1 cup uncooked orzo pasta
• 2 cups halved cherry tomatoes
• ¼ teaspoon red pepper flakes
• cooking spray
• ¾ teaspoon salt, divided
• ¼ cup balsamic glaze
• 4 tablespoons butter, melted, divided
• ¼ cup fresh basil pesto
• 2 tablespoons thinly sliced fresh basil or basil chiffonade

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Step 2

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 3

Spread orzo evenly in the prepared baking dish. Add broth, 2 tablespoons melted butter, garlic, 1/2 teaspoon salt, and pepper; stir to combine. Spread tomatoes evenly over top.

Step 4

Place chicken breasts on a cutting board and trim any visible fat. Drizzle remaining 2 tablespoon melted butter over chicken, then sprinkle with Italian seasoning, remaining 1/4 teaspoon salt, and red pepper flakes. Place chicken over the tomatoes and cover the baking dish with foil.

Step 5

Remove foil and sprinkle chicken with mozzarella cheese. Bake until cheese is melted, 5 to 7 minutes longer.

Step 6

Drizzle pesto and balsamic glaze over each serving and garnish with basil.