Description
A delicious casserole with tender chicken, bread, and melted cheese topped with fresh basil and parsley.
Ingredients
Scale
- 2 pounds boneless skinless chicken breasts, cut into 1 inch cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- 0 teaspoons black pepper
- 1 teaspoon Italian seasoning
- 4 cups crusty French bread, cut into 1 inch cubes
- 2 tablespoons unsalted butter, melted
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 0 teaspoons crushed red pepper flakes, optional
- 1 cup shredded mozzarella cheese
- 0 cups grated Parmesan cheese
- 0 cups chopped fresh basil, plus more for garnish
- 2 tablespoons chopped fresh parsley, optional
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish.
- Add the cubed chicken to a large bowl and toss with 1 tablespoon olive oil, kosher salt, black pepper, and Italian seasoning until evenly coated.
- Heat a large skillet over medium high heat and sear the seasoned chicken for 3 to 4 minutes, just until lightly golden on the outside (it will finish cooking in the oven).
- Spread the seared chicken in an even layer in the prepared baking dish.
- In a medium bowl combine the cherry tomatoes, remaining 1 tablespoon olive oil, minced garlic, balsamic vinegar, crushed red pepper flakes, and a pinch of salt; toss until the tomatoes are well coated.
- Spoon the tomato mixture evenly over the chicken in the baking dish, making sure the juices are poured over as well.
- In another bowl toss the bread cubes with the melted butter and a pinch of Italian seasoning until all the bread is lightly coated.
- Sprinkle about 1 tablespoon of the grated Parmesan over the bread cubes and toss again so it clings to the edges.
- Scatter the buttery bread cubes evenly over the chicken and tomato layer, covering the surface of the casserole.
- Sprinkle the shredded mozzarella evenly over the top, letting some fall between the bread cubes so it melts down into the chicken.
- Add the remaining grated Parmesan over the cheese and around the edges of the pan for extra golden crisp bits.
- Bake the casserole for 20 to 25 minutes, or until the cheese is melted and bubbly, the bread cubes are deeply golden, and the chicken is cooked through to 165°F (74°C).
- For a more toasty top, broil the casserole for 1 to 2 minutes at the end of the baking time, watching closely so it doesn’t burn.
- Remove from the oven and let the casserole rest for about 5 minutes so the juices settle slightly.
- Sprinkle the chopped fresh basil and parsley over the top just before serving and enjoy warm.
Notes
- This casserole can be prepared ahead of time and stored in the refrigerator before baking.
- Feel free to add other vegetables such as bell peppers or spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg