Chicken Bruschetta Casserole Oamc
Indulge in the vibrant flavors of Italy with this Chicken Bruschetta Casserole OAMC (Once-A-Month Cooking) recipe—a perfect make-ahead dish that combines tender, juicy chicken breasts with the fresh, zesty essence of bruschetta. Featuring a savory mix of diced Roma tomatoes, aromatic garlic, and fresh basil tossed with a splash of balsamic vinegar, this casserole is layered with a golden, buttery bread crumb and cheese topping that adds an irresistible crunch. Perfectly seasoned chicken is nestled in a bed of chicken broth to stay moist while baking, resulting in a dish that's flavorful and comforting. Ready in just under an hour, this family-friendly Italian-inspired casserole is freezer-friendly and ideal for busy weeknights or meal prep. Serve it with a crisp side salad or over a bed of pasta for a complete, satisfying meal.
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Recipe Information
Ingredients
- 4 pieces (approximately 1.5 pounds) boneless, skinless chicken breasts
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 4 pieces Roma tomatoes, diced
- 0.5 cup fresh basil, chopped
- 2 tablespoons balsamic vinegar
- 1 cup Italian seasoned bread crumbs
- 1.5 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons unsalted butter, melted
- 0.5 cup low-sodium chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch casserole dish and set aside.
Pound the chicken breasts to an even thickness and season both sides with oregano, salt, and black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and sear for 2-3 minutes on each side until browned (they do not need to be cooked through). Remove from heat and arrange the chicken in the prepared casserole dish.
In a medium mixing bowl, combine the diced Roma tomatoes, minced garlic, fresh basil, balsamic vinegar, and the remaining tablespoon of olive oil. Stir until evenly combined.
Spoon the tomato mixture evenly over the chicken breasts in the casserole dish.
In a separate bowl, mix the Italian seasoned bread crumbs, shredded mozzarella cheese, grated Parmesan cheese, and melted butter until crumbly.
Sprinkle the bread crumb and cheese mixture evenly over the top of the tomato-topped chicken.
Pour the chicken broth into the bottom of the casserole dish to help keep the chicken moist during baking.
Cover with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the chicken is cooked through (165°F/74°C internal temperature) and the topping is golden and bubbly.
Allow the casserole to rest for 5 minutes before serving.
This dish can also be frozen before baking. Simply assemble the casserole, cover tightly with foil, and freeze for up to 3 months. When ready to cook, thaw in the refrigerator overnight and bake as directed.
Nutrition Facts
Calories |
1033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.0 g | ||
| Protein | 154.2 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1332 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
