Best Caprese Chicken Casserole
A creamy, cheesy Italian-inspired casserole with tender chicken, fresh mozzarella, cherry tomatoes, and basil pesto. Perfect for easy weeknight dinners or meal prep.
Equipment
- 2-quart baking dish
- Large mixing bowl
- Oven
Ingredients
- 3 cups cooked boneless skinless chicken breasts, shredded about 1.5 pounds raw
- 1 cup basil pesto store-bought or homemade
- 1 cup mayonnaise full-fat
- 1 cup shredded Parmesan cheese divided
- 2 cups cherry tomatoes halved
- 16 ounces fresh mozzarella cheese sliced into rounds
- 1 teaspoon salt or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh basil leaves chopped for garnish
- 1 tablespoon balsamic glaze for drizzling, optional
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 2-quart baking dish with cooking spray or olive oil.
- In a large bowl, combine shredded chicken, basil pesto, mayonnaise, and 1/2 cup Parmesan cheese. Add salt and pepper, stirring until evenly coated.
- Transfer chicken mixture to prepared baking dish and spread into an even layer.
- Arrange halved cherry tomatoes cut-side up over the chicken mixture. Layer fresh mozzarella slices on top, covering the surface completely.
- Sprinkle remaining Parmesan cheese over the top.
- Bake for 20-22 minutes until bubbly and golden brown on top. Let rest for 5 minutes before serving.
- Garnish with fresh basil and drizzle with balsamic glaze if desired. Serve warm.
Notes
- Use rotisserie chicken to save time and add extra flavor
- Fresh mozzarella is essential for the best texture and melt
- Can be assembled up to 24 hours ahead and refrigerated before baking
- Store leftovers in refrigerator for up to 4 days
- Freezes well for up to 3 months