Chicken Bruschetta Casserole

by - February 03, 2021

chicken bruschetta casserole

Appetizer, meet main course.

I have to be honest: I made this with a good bit of trepidation. Would I be the only person in the house who liked it? Would Alexis even try it? I'm happy to say that my second thoughts were all for naught as this super light, diet-approved casserole went down without any complaints.

The only shortcut I took with this recipe was to use pre-cooked grilled chicken strips. I'm pretty sure I could have substituted the fresh Roma tomatoes for a can of diced tomatoes, especially the basil and oregano ones.

I decided to serve it over angel hair pasta, but I think it would also have been yummy with some toasted French bread.

chicken bruschetta casserole

  • Tyson Grilled Chicken Strips
  • 6 Roma Tomatoes
  • 1 tablespoon Oregano
  • 1 tablespoon Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 1 cup Shredded Mozzarella Cheese


1. Preheat oven to 375 degrees.
2. Heat oil in skillet on medium-high heat. Add chicken strips, cooking until golden brown. I seasoned ours with minced garlic.
3. Transfer chicken into greased 8x8 casserole dish.
4. Top with diced tomatoes, oregano, and balsamic vinegar.
5. Sprinkle mozzarella cheese over the top.
6. Bake uncovered 20 minutes, or until cheese is bubbly.

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