Chicken Bruschetta Bagel Casserole (Print Version)
# Ingredients:
→ Base
01 -
4 everything bagels, chopped into small chunks
→ Cream Mixture
02 -
120 ml 18% cream
03 -
120 g herb and garlic cream cheese
→ Chicken
04 -
About 280 g (2 cups) cooked chicken breast, pulled apart
→ Bruschetta Topping
05 -
1 teaspoon shredded parmesan cheese
06 -
0.5 teaspoon fresh ground black pepper
07 -
0.5 teaspoon salt
08 -
2 tablespoons basil pesto
09 -
120 g diced red onion
10 -
2 cups Roma tomatoes, diced, squeeze out seeds and juice
→ Cheese Topping
11 -
60 g mozzarella, grated fine
# Instructions:
01 -
Let it sit for a bit to cool off, then slice it up and dig in.
02 -
Pop the dish in the oven for 30 minutes. You're looking for bubbly cheese and everything warmed through.
03 -
Sprinkle that grated mozzarella all over the top so every bite gets cheesy.
04 -
Pile on the chicken-cream sauce over the bagel pieces. Spoon the tomato mix right on top.
05 -
In a small bowl, toss together the Roma tomatoes, red onion, pesto, both peppers, salt, and parmesan. Gently mix it up.
06 -
Add the shredded chicken to your warm creamy mix and stir until everything is completely coated. Take it off the stove.
07 -
Put the cream cheese and cream in a medium pot over medium-low heat. Stir slow until you've got a smooth sauce.
08 -
Scatter the bagel chunks all across the bottom of your greased dish.
09 -
Crank your oven up to 200°C. Grease the baking pan so nothing sticks.
# Notes:
01 -
Bagels that are a bit stale hold up better so you don't end up with a soggy base.