A Hybrid of Flavors You Will Fall In Love With

This delicious bruschetta chicken casserole has received a lot of great feedback over at The Girl Who Ate Everything. Here’s what the lovely readers have said about it:


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 🙂

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

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!




  • 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




  • Preheat oven to 375 degrees.
  • Combine the tomatoes, red onion, garlic, and vinegar. Marinate in the fridge until ready to use.
  • Toss the pesto and chicken together in a baking dish and place in a single layer.
  • Scoop the tomato mixture on top, disregarding any excess balsamic vinegar leftover.
  • Sprinkle your favorite cheese on top.
  • Mix the butter and panko bread crumbs together and sprinkle on top of the cheese.
  • Bake for 25-30 minutes or until chicken is done.





Quick Tip: Use your favorite recipe to make your own pesto if you don’t want to use store-bought for this dish.

Thanks to The Girl Who Ate Everything for this scrumptious dinner saver!

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