Your favorite Italian restaurant dish can now feed the whole family on busy weeknights. This chicken bruschetta casserole is a delicious, quick dinner that's packed with flavor. Plus, it's easy to make and extra tasty served over pasta.
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Why you'll love this recipe
✔️ This is one of the easiest of all easy recipes. It's great for beginner cooks and busy moms—no fancy cooking skills are needed here.
✔️ The fresh ingredients have so much flavor but also taste satisfying and hearty. It's a delicious meal that will stuff the entire family.
✔️ Cutting the chicken into bite-sized pieces before cooking ensures that it's done perfectly inside—every time. No guessing!
Ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- chicken breasts
- olive oil
- onion
- salt and pepper
- chicken stuffing mix
- mozzarella cheese
- Italian-style diced tomatoes
- balsamic vinaigrette
- fresh garlic
- Italian seasoning
- fresh basil leaves
Instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Preheat oven to 375 degrees F. Generously spray a 9x13-inch casserole dish with cooking spray.
- In a large skillet, heat olive oil, then add chicken and diced onion. Cook over medium-high heat until chicken is cooked through and begins to brown, stirring frequently to keep onions from burning. Season to taste with salt and pepper
- Transfer chicken and onions to prepared casserole dish. Set aside.
- In a large mixing bowl, combine stuffing mix, half (1 c.) of the shredded cheese, canned tomatoes, half (⅛ c.) of the balsamic vinaigrette minced garlic, and Italian seasoning. Mix well until thoroughly combined.
- Spread the stuffing mixture evenly over the chicken into the prepared baking dish.
- Top with the remaining mozzarella cheese.
- Bake casserole in preheated oven, uncovered, for 35 minutes until the cheese is melted and the sauce is bubbly.
- Remove from oven, cover with foil, and allow the dish to rest for 5 minutes before serving.
- Garnish with chopped basil leaves and a drizzle of the remaining balsamic vinaigrette.
Equipment
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FAQ's
Sure. I like the seasoning added to the cans of diced tomatoes, but fresh garden cherry tomatoes or Roma tomatoes will taste great too.
Nope! We want to include all that yummy juice, full of flavor and seasoning. Dump everything in for an extra flavorful dish.
All poultry needs to come to an internal temperature of 165 degrees F. Smaller pieces can be tough to temp-check with a thermometer, so I'll break a few pieces in half with my spoon or spatula to make sure they're white inside without any red or pink spots.
Yep! Easy bruschetta chicken bake is a great prep-ahead meal. Follow the instructions up to step six. Then, cover the baking dish with foil and refrigerate for up to a day. When ready, bake as directed!
A traditional bruschetta mixture is made with simple ingredients: diced tomatoes, Italian seasoning/fresh herbs, and a drizzle of balsamic vinegar. It's often spooned over toasted baguette slices.
Deb's tips
- Use a sharp chef's knife and a sturdy cutting board to chop the chicken. A good-quality knife can shave off minutes of prep time!
- Stir the chicken and onions often so that they cook evenly and don't burn. It's never a good idea to walk away from a hot skillet.
- Fresh mozzarella cheese can be a little tough to shred when warm. I like to pop the ball of cheese in the freezer for a few minutes to firm it up.
- Chicken bruschetta bake tastes awesome over noodles or with bread.
- Most grocery stores offer two basil options: freshly picked in a plastic container or a small, live plant. They're often a similar price, so be sure to choose the basil plant if you want to enjoy summer flavors longer.
Variations
- Instead of boneless, skinless chicken breasts, you can make this recipe with whole pieces of bone-in chicken. However, cooking time may vary.
- Boneless skinless chicken thighs work great in this easy weeknight dinner. They're a great option, especially if you love dark meat.
- Grill the chicken instead of pan-frying it for a slight flavor variation.
- Feel free to omit the minced garlic if you're not a fan. You can also use garlic powder to enhance the bold flavors but hide it from picky eaters!
- Use your favorite onion or whatever you have on hand. Some people prefer the zinginess of a red onion, while others like a milder taste.
Storage
Refrigerate—In the fridge, leftovers will last for about three days. For best results, store extra chicken bruschetta casserole in an airtight container.
Freezer—You can also freeze leftovers as long as you keep them in a freezer-safe container. They'll keep for up to three months.
Reheat—If frozen, let the casserole thaw in the fridge overnight. Then, warm leftovers in a foil-covered baking dish for 25-30 minutes at 375 degrees F. You can also use the microwave to heat up smaller servings.
Related recipes
- Chicken Parmesan Casserole is packed with classic Italian flavor but doesn't require any of the effort. This one is a must-try!
- With tangy rotel tomatoes, ranch seasoning, and loads of gooey cheese, Chicken Spaghetti with Rotel is a fun, easy dinner everyone will love.
- Looking for easy weeknight meals? You can find even more satisfying, tasty chicken casserole ideas here—there's something for everyone!
Serve with
- This Kale Superfood Salad is full of texture and flavor. We love it with chicken bruschetta casserole—and pretty much any Italian meal!
- Nothing goes better with a saucy, tomato-based dish than some ooey-gooey, cheesy Garlic Bread to dip in it.
- Easy and tangy Lemon Bars have the perfect amount of sweetness to finish off a fresh, summery casserole dinner.
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Bruschetta Chicken Casserole
Ingredients
- 2 pounds chicken breasts cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion diced
- salt and pepper to taste
- 8 ounces package chicken stuffing mix
- 8 ounces mozzarella shredded
- 1 can 14.5 oz Italian-style diced tomatoes, undrained
- ¼ cup balsamic vinaigrette divided
- 2 tablespoons garlic minced
- 2 tablespoons Italian seasoning
- ⅓ cup basil leaves chopped (optional)
Instructions
- Preheat oven to 375 degrees F. Generously spray a 9x13-inch casserole dish with cooking spray.
- In a large skillet, heat olive oil, then add chicken and diced onion. Cook over medium-high heat until chicken is cooked through and begins to brown, stirring frequently to keep onions from burning. Season to taste with salt and pepper
- Transfer chicken and onions to prepared casserole dish. Set aside.
- In a large mixing bowl, combine stuffing mix, half (1 c.) of the shredded cheese, canned tomatoes, half (⅛ c.) of the balsamic vinaigrette, minced garlic, and Italian seasoning. Mix well until thoroughly combined.
- Spread the stuffing mixture evenly over the chicken into the prepared baking dish.
- Top with the remaining mozzarella cheese.
- Bake casserole in preheated oven, uncovered, for 35 minutes until the cheese is melted and the sauce is bubbly.
- Remove from oven, cover with foil, and allow the dish to rest for 5 minutes before serving.
- Garnish with chopped basil leaves and a drizzle of the remaining balsamic vinaigrette.
Camden Rusincovitch says
I absolutely love this bruschetta chicken, it's incredible how flavorful it is!
Alyssa says
I can't wait to try this bruschetta chicken. We have chicken at least once a week, so I am always looking for a way to switch it up.
Kristen says
I'm not exaggerating when I say that Bruschetta Chicken is the casserole recipe I am most excited about making this year!!!
Brittany says
I don't know why, but bruschetta chicken always seems like such an ordeal to make. This recipe looks amazing AND doable for me.
Cynthia Rusincovitch says
Bruschetta chicken is my favorite! I can't wait to try the casserole!!
Myrrh says
Do I mix and make the box of stuffing or just use the breading?
Bowl Me Over says
Great question Myrrh! You'll add both the breading and any seasoning in the box. Thanks for asking!
Lacey says
Which is it, balsamic vinaigrette or balsamic vinegar? Recipe ingredients say vinaigrette, but the instructions say vinegar.
Bowl Me Over says
It's vinaigrette Lacey, thanks I've updated in the instructions. I appreciate the heads up!