Caprese Chicken Casserole
Caprese Chicken Casserole prepared with shredded chicken, juicy cherry tomatoes, melty mozzarella cheese, and basil pesto.
Servings: 6
Equipment
- Oven
Ingredients
- 1 pound cooked boneless skinless chicken breasts
- 1 cup cherry tomatoes, halved
- 8 ounces fresh mozzarella cheese, chopped into ½-inch pieces
- ¼ cup basil pesto
- 1 cup mayonnaise
- ¾ cup shredded parmesan cheese, divided
- Salt and pepper, to taste
Instructions
- Preheat oven to 400˚F.
- Lightly grease a 2-quart baking dish with cooking spray.
- Shred cooked chicken breasts with two forks and transfer chicken to the baking dish. Set aside. (If you need a good recipe for baked chicken, grab my recipe for perfectly baked chicken breasts)
- In a mixing bowl combine the basil pesto, mayonnaise, half of the parmesan cheese, salt, and pepper; stir until well combined.
- Add the pesto mixture to the chicken mixture in the baking dish and stir to mix it all together.
- Arrange cherry tomatoes and mozzarella cheese over the chicken.
- Sprinkle remaining parmesan cheese on top.
- Bake for 20 to 22 minutes, or until golden brown on top.
Nutrition
Calories: 552kcal | Carbohydrates: 3g | Protein: 30g | Fat: 46g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 852mg | Potassium: 386mg | Fiber: 1g | Sugar: 2g | Vitamin A: 740IU | Vitamin C: 7mg | Calcium: 356mg | Iron: 1mg
