Bruschetta Chicken Casserole
Description
This easy chicken casserole with fresh basil pesto, tomatoes, and mozzarella is reminiscent of bruschetta and cooks in one dish for easy cleanup!
Ingredients
•
cooking spray
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1 cup uncooked orzo pasta
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1 cup chicken broth
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4 tablespoons butter, melted, divided
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4 cloves garlic, minced
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3/4 teaspoon salt, divided
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1/4 teaspoon ground black pepper
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2 cups halved cherry tomatoes
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1 pound skinless, boneless chicken breast halves
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1 teaspoon Italian seasoning
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1/4 teaspoon red pepper flakes
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1 cup shredded mozzarella cheese
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1/4 cup fresh basil pesto
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1/4 cup balsamic glaze
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2 tablespoons thinly sliced fresh basil or basil chiffonade
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2
Spread orzo evenly in the prepared baking dish. Add broth, 2 tablespoons melted butter, garlic, 1/2 teaspoon salt, and pepper; stir to combine. Spread tomatoes evenly over top.
3
Place chicken breasts on a cutting board and trim any visible fat. Drizzle remaining 2 tablespoon melted butter over chicken, then sprinkle with Italian seasoning, remaining 1/4 teaspoon salt, and red pepper flakes. Place chicken over the tomatoes and cover the baking dish with foil.
4
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5
Remove foil and sprinkle chicken with mozzarella cheese. Bake until cheese is melted, 5 to 7 minutes longer.
6
Drizzle pesto and balsamic glaze over each serving and garnish with basil.