Notes
Ingredients (with measurements)
- 1 lb cooked boneless, skinless chicken breasts
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella cheese, cut into ½-inch pieces
- ¼ cup basil pesto
- 1 cup mayonnaise
- ¾ cup shredded Parmesan cheese, divided
- Salt and pepper, to taste
- Preheat your oven to 400°F (200°C) and lightly grease a 2-quart baking dish.
- Shred the cooked chicken using two forks and spread it evenly in the baking dish.
- In a bowl, mix basil pesto, mayonnaise, half of the Parmesan cheese, salt, and pepper until smooth.
- Stir the pesto mixture into the chicken until fully coated. Top evenly with cherry tomatoes and mozzarella pieces.
- Sprinkle the remaining Parmesan cheese on top and bake for 20–22 minutes, until bubbly and golden.
- Let the casserole rest for a few minutes, then serve warm and enjoy!
- Use Rotisserie Chicken: Saves time and adds flavor
- Fresh Mozzarella Matters: It melts creamier than pre-shredded
- Let It Rest: Sitting for 5 minutes thickens the casserole
- Don’t Overbake: Keeps the chicken juicy and tender
- Add Veggies: Spinach, zucchini, or roasted red peppers
- Make It Spicy: Add red pepper flakes or chili oil
- Extra Cheesy: Add shredded provolone or fontina
- Protein Swap: Use shredded turkey or cooked chicken thighs
- Garlic bread or focaccia
- Simple green salad
- Roasted vegetables
- Cauliflower rice or zucchini noodles