Chicken Bruschetta Casserole (Printable Version)

A comforting bake featuring shredded chicken, creamy sauce, and fresh bruschetta topping on bite-sized bagels.

# Ingredients Required:

→ Base

01 - 4 everything bagels

→ Cream Sauce

02 - 120 g herb and garlic cream cheese
03 - 120 ml 18% cream

→ Protein

04 - 300 g cooked, shredded chicken breast

→ Bruschetta Topping

05 - 300 g diced Roma tomatoes
06 - 80 g diced red onion
07 - 30 ml basil pesto
08 - 0.5 tsp salt
09 - 0.5 tsp ground black pepper
10 - 5 g grated Parmesan cheese

→ Cheese Topping

11 - 50 g finely grated mozzarella cheese

# Guide to Cooking:

01 - Set the oven temperature to 205°C.
02 - Cut the bagels into bite-sized pieces and evenly distribute them in the bottom of a greased 23x33 cm baking dish.
03 - In a medium saucepan over medium-low heat, whisk together the cream cheese and 18% cream until smooth and free of lumps.
04 - Add the shredded chicken to the cream sauce and stir until fully coated, then remove from heat.
05 - In a small bowl, combine diced tomatoes, red onion, basil pesto, salt, black pepper, and grated Parmesan cheese.
06 - Spread the chicken and cream cheese mixture evenly over the bagel bites, then layer the bruschetta mixture on top.
07 - Sprinkle the grated mozzarella evenly over the assembled casserole.
08 - Place the dish in the oven and bake for 30 minutes until the cheese is golden and bubbly.
09 - Allow the casserole to cool for a few minutes before slicing and serving.

# Extra Suggestions:

01 - For a lower-fat alternative, substitute Neufchatel cheese for cream cheese and use skim milk instead of 18% cream.
02 - Adding a sprinkle of Italian seasoning enhances the flavor profile.
03 - This dish can be assembled ahead of time and refrigerated until ready to bake.

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