BRUSCHETTA CHICKEN CASSEROLE

Bruschetta Chicken Casserole image

I took a favorite recipe and modified it to my preference. It's reminiscent of bruschetta and the best part is the entire dish cooks in one casserole dish for less mess!

Provided by thedailygourmet

Time 1h25m

Yield 4

Number Of Ingredients 15

Ingredients

cooking spray
1 cup uncooked orzo pasta
1 cup chicken broth
4 tablespoons butter, melted, divided
4 cloves garlic, minced
¾ teaspoon salt, divided
¼ teaspoon ground black pepper
2 cups halved cherry tomatoes
1 pound skinless, boneless chicken breast halves
1 teaspoon Italian seasoning
¼ teaspoon red pepper flakes
1 cup shredded mozzarella cheese
¼ cup fresh basil pesto
¼ cup balsamic glaze
2 tablespoons thinly sliced fresh basil or basil chiffonade

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
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.
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.
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).
Remove foil and sprinkle chicken with mozzarella cheese. Bake until cheese is melted, 5 to 7 minutes longer.
Drizzle pesto and balsamic glaze over each serving and garnish with basil.

Nutrition Facts : Calories 606 calories, Carbohydrate 48.3 g, Cholesterol 119.7 mg, Fat 27 g, Fiber 3.4 g, Protein 41.6 g, SaturatedFat 13.1 g, Sodium 1166.5 mg, Sugar 5.1 g