Chicken Bruschetta Bagel Casserole (Printable Version)
# What You Need:
→ Bagel Base
01 -
4 everything bagels
→ Cream Base
02 -
½ cup herb and garlic cream cheese
03 -
½ cup 18% cream
→ Protein
04 -
2 cups cooked, shredded chicken
→ Bruschetta Topping
05 -
2 cups diced Roma tomatoes (seeds and juice removed)
06 -
½ cup diced red onion
07 -
2 tablespoons basil pesto
08 -
½ teaspoon salt
09 -
½ teaspoon black pepper
10 -
1 teaspoon grated parmesan cheese
→ Topping
11 -
½ cup grated mozzarella cheese
# Steps to Follow:
01 -
Preheat oven to 400°F. Cut bagels into bite-sized pieces and spread them evenly in the bottom of a greased 9×13 inch baking dish, arranging in a single layer for even baking.
02 -
Place cream cheese and cream in a medium saucepan on medium-low heat and whisk until no lumps remain, whisking constantly to prevent sticking.
03 -
Add the cooked, shredded chicken to the cream cheese mixture and stir until all the chicken is coated. Remove from heat.
04 -
In a small mixing bowl, combine diced tomatoes, diced red onion, basil pesto, salt, pepper, and parmesan cheese. Mix gently to combine without crushing the tomatoes.
05 -
Spread the chicken and cream cheese mixture evenly over the bagel pieces in the baking dish. Then, top with the bruschetta mixture, distributing evenly for balanced flavors.
06 -
Sprinkle the grated mozzarella cheese evenly over the casserole for a gooey topping.
07 -
Place the casserole in the preheated oven and bake for 30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
08 -
Allow the casserole to cool for a few minutes before cutting and serving to let it set slightly.
# Additional Notes:
01 -
Remove tomato seeds to avoid a watery casserole.
02 -
Cut bagels into uniform pieces for even baking.
03 -
Whisk cream cheese until completely smooth for best texture.
04 -
Pre-cooked, shredded chicken saves preparation time.
05 -
Finely grated mozzarella melts more evenly than coarsely grated.