Caprese Chicken Casserole
A healthy oven-baked Caprese Chicken Casserole with fresh tomatoes, mozzarella, and basil. Perfect summer casserole dish for low cholesterol dinners.
Equipment
- 9x13 baking dish
- Mixing Bowl
- Small saucepan
Ingredients
- 2 lbs boneless skinless chicken breasts, cooked and shredded
- 2 cups cherry tomatoes, halved
- 8 oz fresh mozzarella pearls or chopped
- 1/4 cup basil pesto
- 1 cup plain Greek yogurt
- 3/4 cup grated Parmesan cheese, divided
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- Salt and black pepper to taste
- 2 tbsp balsamic vinegar for glaze
Instructions
- Preheat oven to 400°F. Grease a 9x13 baking dish with olive oil.
- Mix the shredded chicken with pesto, Greek yogurt, half the Parmesan, garlic, salt, and pepper in a bowl.
- Spread mixture in the dish. Top with halved cherry tomatoes and mozzarella. Drizzle olive oil, sprinkle remaining Parmesan.
- Bake 20-25 minutes until bubbly and golden.
- Simmer balsamic vinegar to glaze. Drizzle over casserole, top with basil, rest 5 minutes.
Notes
- Use rotisserie chicken for quick prep.
- Broil 2 minutes for crisp top.
- Store leftovers in fridge up to 4 days.