This Easy Chicken Bruschetta Casserole is really simple to make; perfect for busy nights. Using rotisserie chicken, Stove Top stuffing, diced tomatoes, and fresh mozzarella cheese, you’ll quickly have a delicious meal.
You’ll love how easy this meal is to mix together, then throw it in the oven for 30 minutes. Quick and easy.
Every bite should have some tender rotisserie chicken with melted mozzarella cheese, topped with a stuffing and diced tomato mixture.
The Italian seasoning pulls it all together for a delicious “bruschetta” casserole.
Making Easy Chicken Bruschetta Casserole
Grab one medium sized bowl, and a baking dish. Something like a 3-quart or a 13 x 9-inch dish.
Also, preheat your oven to 350° and prepare yourself to eat happy.
In the bowl, mix together the can of diced tomatoes, stuffing mix, water, garlic, and the Italian seasoning.
Lightly spray the baking dish and layer the chicken, and then the cheese.
Can we talk about the cheese first?
This is just an FYI moment.
If you want your cheese to be deliciously stringy like in the picture above, you’ll have better luck with fresh mozzarella, which you’ll have to grate yourself.
If you buy the pre-shredded mozzarella, you should know it’s been processed. In other words, it isn’t pure cheese anymore.
It has added starches and anti-caking agents that help it not clump while it sits in the bag and waits for someone to buy it and take it home.
Unfortunately, those differences won’t let the cheese melt and get all stringy like fresh does.
Don’t get me wrong, I am not a pre-shredded hater, far from it. I love the ease of buying some things where the work’s been done for me.
So, if the “stringy” effect is your goal, buy fresh. If fast and easy is your goal, then by all means, use the pre-shredded.
The taste will be there either way, and it’s still going to melt and be scrumptious.
Ok, let’s finish making this and get it in the oven.
With the chicken and cheese already layered in the dish, all that’s left to do is add the stuffing mix in the bowl.
Just pour it on top, then even it out.
Lastly, bake uncovered for 30 minutes, and it’s time to eat. Yay!
A side salad, or maybe some Buttered Parmesan Broccoli would be great with this. But don’t forget dessert.
What if I want to use raw chicken instead of rotisserie?
Sure, make it just as the recipe says, only set the oven to 400°.
Note, the recipe calls for the oven to be set at 350°, but that’s using cooked rotisserie chicken.
Also, if using raw chicken, give it some flavor with Lawry’s salt and pepper first. Then, add the cheese and stuffing mixture.
The higher temperature should thoroughly cook your chicken, but it’s always a good idea to check a piece before serving.
I love a good casserole, or hotdish as I grew up calling them. If you do, too, check out these recipes:
- Leftover Chicken Noodle Casserole
- Good Morning Casserole
- Chicken Chilaguiles Casserole
- Cauliflower Ham Hotdish
- Baked Tortellini with Sausage
Easy Chicken Bruschetta Casserole
- 14.5 oz. can diced tomatoes, fire roasted, undrained
- 6 oz. pkg. stuffing mix for chicken
- 2/3 cup water
- 3 garlic cloves, minced
- 1 tsp. Italian seasoning
- 4 cups rotisserie chicken, shredded or cut into bite-sized chunks
- 1 cup shredded mozzarella cheese
- Preheat oven to 350°.
- In medium bowl, mix tomatoes, stuffing mix, water, garlic, and Italian seasoning.
- Lightly spray a 9 x 11" (or 3-quart) baking dish. Layer chicken, then cheese. Top with stuffing mixture.
- Bake uncovered for 30 minutes. Enjoy!
Easy Chicken Bruschetta Casserole
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