Caprese Chicken Casserole
Craving a quick, cheesy, and flavor-packed dinner?
This Caprese Chicken Casserole is the perfect blend of juicy chicken, melty mozzarella, and fresh basil pesto—all baked to golden perfection in just 30 minutes.
Whether you’re looking for an easy weeknight meal, a low-carb option, or a dish the whole family will love, this one checks all the boxes.
Grab your fork and dig in!
For Caprese Chicken Casserole
- Chicken – Use cooked, boneless, skinless chicken breasts. Shred it for a tender and juicy texture.
- Cherry Tomatoes – These add a fresh, juicy burst of flavor. Cut them in half for even cooking.
- Mozzarella Cheese – Fresh mozzarella melts beautifully, creating a creamy and cheesy bite.
- Basil Pesto – Brings a rich, herby, and slightly garlicky flavor that ties everything together.
- Mayonnaise – Adds creaminess and helps blend the flavors into a rich, luscious texture.
- Parmesan Cheese – A sharp and nutty cheese that adds extra depth of flavor. Use some in the mixture and some on top for a golden, cheesy crust.
- Salt & Pepper – To enhance all the flavors. Adjust to your taste preference.
Caprese Chicken Casserole
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Ingredients
- 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
Instructions
- Preheat the oven to 400°F and lightly grease a 2-quart baking dish with cooking spray.
- Shred the cooked chicken using two forks and spread it evenly in the prepared baking dish.
- In a bowl, combine basil pesto, mayonnaise, half of the Parmesan cheese, salt, and pepper. Stir until well mixed.
- Mix the pesto sauce with the shredded chicken in the baking dish, ensuring it is well coated.
- Top with cherry tomatoes and mozzarella pieces, distributing them evenly.
- Sprinkle the remaining Parmesan cheese over the top.
- Bake for 20-22 minutes, or until the top is golden brown and bubbly.
- Serve warm and enjoy!
Nutrition
Calories: 552kcal | Carbohydrates: 3g | Protein: 30g | Fat: 46g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 852mg | Potassium: 386mg | Fiber: 1g | Sugar: 2g | Vitamin A: 740IU | Vitamin C: 7mg | Calcium: 356mg | Iron: 1mg
Can I use rotisserie chicken?
Yes! Rotisserie chicken is a total time-saver. Just shred it and you’re good to go!
Can I make this ahead of time?
Absolutely! Assemble the casserole, cover it, and refrigerate for up to 24 hours. When ready, just pop it in the oven!
Can I add extra veggies?
Of course! Try spinach, zucchini, or even some roasted red peppers. Toss them in before baking for extra flavor.
Why is there liquid after baking?
That’s normal! The tomatoes release some juice, which keeps the casserole moist. If it looks too soupy, let it sit for a few minutes before serving.
Can I freeze it?
Yes, but the texture might change slightly. If freezing, wrap it well and add a little extra cheese when reheating to keep it creamy.
