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. I’m actually really shy when it comes to sharing recipes, even with my own mother. Anytime she brings up what she’s recently made, I casually change the subject because I’m afraid she’s going to tell me it was terrible. I know. I’m weird. And that’s just my mother, who is the kindest person on the planet. Imagine how awkward I feel when anyone else talks to me about recipes they’ve made of mine.

It especially sounds strange considering I have had this food blog and have been sharing recipes with the world for almost 6 years now. I’ve been like that my whole life though. In high school I wouldn’t let anyone come to my orchestra concerts or my track meets because I get horrendously nervous when people watch me. I will say that I’ve grown a thicker skin over the years because I’ve learned that you just can’t please everyone. Bruschetta Pesto Chicken Casserole | The Girl Who Ate Everything

 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.

Bruschetta Pesto Chicken Casserole | The Girl Who Ate EverythingYou can use any kind of tomatoes but I love the texture of grape tomatoes. They’re vibrant, crisp, and full of flavor.

Bruschetta Pesto Chicken Casserole | The Girl Who Ate EverythingSince I love the flavors of bruschetta, I added some chopped onion, a splash of balsamic vinegar, and garlic.

Bruschetta Pesto Chicken Casserole | The Girl Who Ate EverythingLayer your chicken, tomatoes, cheese, and Panko crumbs. Bake until chicken is done and the crumbs are golden brown.

Bruschetta Pesto Chicken Casserole | The Girl Who Ate Everything

Bruschetta Pesto Chicken Casserole
Prep Time
22 hrs 1 min
Cook Time
22 hrs 1 min
Author: Christy Denney
  • 1 pint grape tomatoes quartered
  • 1/4 cup finely chopped red onion
  • 1 garlic clove minced
  • 2 Tablespoons balsamic vinegar
  • 4 boneless skinless chicken breasts about 2 pounds, cubed
  • 1/2 cup basil pesto
  • 2 cups shredded mozzarella cheese
  • 1/4 cup butter melted
  • 2 cups seasoned panko crumbs
  1. Preheat oven to 375 degrees.
  2. In a small bowl, combine the tomatoes, red onion, garlic, and vinegar. Marinate in the fridge until ready to use.
  3. In a 9x13 baking dish toss the pesto and chicken together and place in a single layer.
  4. Scoop the tomato mixture on top, disregarding any excess balsamic vinegar leftover.
  5. Sprinkle the cheese on top.
  6. Mix the butter and panko crumbs together and sprinkle on top of the cheese.
  7. Bake for 25-30 minutes or until chicken is done. Cover with a foil tent if crumbs begin browning too much.
Recipe Notes

Source: The Girl Who Ate Everything original

You can make your own pesto or buy it. Almost all grocery stores carry and it's usually by the refrigerated pasta. I used Buitoni basil pesto.

Speak Your Mind



  1. 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? 🙂

  2. 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.

  3. 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!

    • Christy {The Girl Who Ate Everything} says:

      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?

  4. This one looks like a total winner Christy! Love the flavors going on here. Pinned to try soon!

  5. 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!

    • Christy {The Girl Who Ate Everything} says:

      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.

  6. 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 :).

  7. 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!

  8. 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!

  9. 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!

  10. I made this for Easter dinner & it was fabulous…..and easy. Thank you!

  11. Love that she is cooking her way through your blog!

  12. I made this for dinner last night and LOVED IT!! Thanks for another great recipe!

  13. 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!

  14. 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!

    • Christy {The Girl Who Ate Everything} says:

      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!

  15. This was DELICIOUS and super easy to make. Thanks for another fabulous recipe.

  16. 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!!!

  17. 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!

  18. Made this tonight for dinner. My house smells so good. It was delicious and very easy to make!!!

  19. This looks so good! A healthier casserole for the fall season. Absolutely LOVE. Thank you! Pinning!