This Bruschetta Pesto Chicken Casserole is layers of chicken, pesto, tomatoes, onion, and a crunchy Panko topping. 

Bruschetta Pesto Chicken Casserole

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.

Bruschetta Pesto Chicken Casserole

 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.

pesto chicken

Start by layering the chicken pieces coated in pesto.

tomatoes and onion

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.

mozzarella on tomatoes

Layer your chicken, tomatoes, and cheese.panko breadcrumbs on top of tomatoes Sprinkle the Panko breadcrumbs on top. Bake until chicken is done and the crumbs are golden brown.

Bruschetta Pesto Chicken Casserole

OTHER CHICKEN RECIPES

Bruschetta Pesto Chicken Casserole

Bruschetta Pesto Chicken Casserole

4.67 from 6 votes
This Bruschetta Pesto Chicken Casserole is layers of chicken pesto, tomatoes, onion, and a crunchy Panko topping. 
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings

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

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 use Buitoni basil pesto.
Any baked chicken will release some liquid so there will be some at the bottom of the baking dish.
Cuisine: Italian
Course: Main Course

Bruschetta Pesto Chicken Casserole

Bruschetta Pesto Chicken Casserole