Description
Description A bright, comforting casserole that combines the zesty freshness of bruschetta with tender chicken and creamy cheese, perfect for weeknight dinners.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil, divided
- 1 tablespoon extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- Salt to taste
- Freshly ground black pepper to taste
- ½ cup low-sodium chicken broth or vegetable broth
- ½ cup plain Greek yogurt (full-fat or 2%)
- 4 ounces light cream cheese, softened (optional)
- 1 cup shredded part-skim mozzarella cheese, divided
- 1.5 lbs ripe Roma tomatoes, finely diced
- 3 – 4 cloves garlic, minced
- ½ cup fresh basil leaves, finely chopped or chiffonaded
- 2 tablespoons good quality balsamic vinegar
- ¼ cup grated Parmesan cheese
- Optional: 2 tablespoons fresh parsley, chopped
- Optional: Balsamic glaze, for drizzling
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Instructions
- Preheat oven to 375°F (190°C). Pat chicken dry and season with spices.
- Sear chicken in an oven-safe skillet with 1 tablespoon of olive oil for 4–5 minutes per side.
- Transfer skillet to oven and bake for 15–20 minutes until chicken is cooked through. Let rest before shredding.
- Dice Roma tomatoes and place in a bowl.
- Mince garlic and add it to the tomatoes.
- Chop basil and mix it in with tomatoes and garlic.
- Add balsamic vinegar and olive oil to tomato mixture, combine well.
- Grease a 9×13-inch baking dish. In a large bowl, mix shredded chicken, chicken broth, Greek yogurt, and optional cream cheese until smooth.
- Fold in ½ cup of mozzarella cheese.
- Spread chicken mixture in prepared dish and bake for 20 minutes.
- Top with remaining mozzarella and Parmesan cheese. Bake for another 10–15 minutes until cheese is melted and golden.
- Add bruschetta topping and let rest before serving.
Notes
- Notes
- Optional: Drizzle with balsamic glaze for added flavor.