Bruschetta Chicken Casserole Bake (Print-Friendly Version)

Chicken, tomatoes, cheese, and basil combine in this flavorful oven-baked Italian-style meal.

# What You’ll Need to Make This:

→ Main Components

01 - 450 g chicken breast or tenders, cut into bite-sized pieces
02 - 1 tablespoon avocado oil or olive oil
03 - 6 ripe Roma tomatoes, chopped and lightly sprinkled with sea salt
04 - 3 fresh garlic cloves, crushed or finely chopped
05 - 1 teaspoon dried oregano
06 - 2 tablespoons high quality balsamic vinegar
07 - Sea salt, to taste (approximately 1/4 teaspoon)
08 - Freshly ground black pepper, to taste (approximately 1/4 teaspoon)

→ Toppings & Finishing

09 - 1 cup (approximately 115 g) shredded mozzarella cheese
10 - A small handful of fresh basil leaves, chopped

→ Other

11 - Cooking spray or additional oil for greasing the dish

# How to Prepare:

01 - Preheat oven to 190°C.
02 - Heat oil in a skillet over medium-high heat. Add chicken pieces and season with sea salt and black pepper. Sauté, stirring occasionally, until golden on the edges and nearly cooked through, about 5-7 minutes.
03 - Lightly grease an 20x20 cm baking dish with cooking spray or oil. Arrange the sautéed chicken evenly in the dish. Scatter chopped tomatoes, oregano, and garlic over the chicken. Drizzle with balsamic vinegar.
04 - Evenly sprinkle shredded mozzarella cheese over the assembled mixture.
05 - Place the baking dish in the preheated oven, uncovered, and bake for 18–20 minutes until the cheese is melted and the sauce is bubbling.
06 - Remove from the oven, cover the dish, and let rest for 5 minutes. Finish with fresh chopped basil before serving.

# Extra Tips:

01 - Draining excess liquid from the tomatoes before adding them helps keep the casserole from becoming too watery.
02 - For best flavor, use freshly grated mozzarella rather than pre-shredded.