Bruschetta Chicken Casserole
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
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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.
Source
Original recipe: View Original