Caprese salad gets a satisfying twist in this easy Caprese Chicken Casserole recipe. Tender shredded white meat chicken combines with juicy cherry tomatoes, melty mozzarella, fragrant basil pesto and a creamy sauce for a fresh, comforting weeknight dinner.
An Easy 6-Ingredient Chicken Casserole
Fresh, simple and full of flavor—this casserole turns the classic Caprese trio of tomato, mozzarella and basil into a hearty one-dish meal. It’s quick to assemble and bakes into a golden, bubbly dish that’s perfect for busy weeknights or a relaxed weekend dinner.
If you prefer convenience, use pre-cooked rotisserie chicken to save time without sacrificing taste.
What You’ll Need
Gather these simple ingredients. Quantities are for about 6 servings.
- Chicken: 1 pound cooked boneless, skinless chicken breasts, shredded.
- Tomatoes: 1 cup cherry tomatoes, halved.
- Mozzarella: 8 ounces fresh mozzarella, chopped into ½-inch pieces (or use small mozzarella balls).
- Pesto: ¼ cup basil pesto for bright basil flavor.
- Mayonnaise: 1 cup mayonnaise to make the casserole creamy.
- Parmesan: ¾ cup shredded Parmesan, divided.
- Salt & Pepper: To taste.
How to Make Caprese Chicken Casserole
This casserole is straightforward to prepare—mix, top and bake. Follow the steps below for a reliable result.
- Preheat: Heat the oven to 400°F. Lightly grease a 2-quart baking dish with cooking spray.
- Shred Chicken: Shred the cooked chicken breasts with two forks and spread them evenly in the prepared baking dish.
- Make the Sauce: In a bowl, combine the basil pesto, mayonnaise, half of the Parmesan, and salt and pepper; stir until smooth.
- Mix: Pour the pesto mixture over the shredded chicken and stir to coat evenly.
- Top: Arrange the halved cherry tomatoes and mozzarella pieces over the chicken, then sprinkle the remaining Parmesan on top.
- Bake: Bake 20–22 minutes, until the top is golden and the cheese is melted and bubbly.
- Serve: Let the casserole rest a few minutes, then serve warm.
Tips for Success
Adjust this casserole easily to suit your tastes or dietary needs. A few suggestions:
- Swap proteins: Use chicken thighs, ground turkey, Italian sausage, or a plant-based substitute. Sautéed mushrooms or firm tofu also work for a vegetarian version.
- Tomato options: Cherry tomatoes are ideal for their sweetness and texture, but chopped ripe tomatoes or heirloom tomatoes can be used instead.
- Add veggies: Stir in well-drained frozen spinach, diced bell pepper, or cooked quinoa to boost nutrition and bulk up the dish.
What to Serve with Caprese Chicken Casserole
This casserole pairs well with a variety of sides. Consider a light salad, crusty bread, or a simple pasta to round out the meal.
- Salad: A crisp green salad or an Italian-style pasta salad balances the richness of the casserole.
- Bread: Warm dinner rolls or sliced crusty bread are great for soaking up any remaining sauce.
- Vegetables: Roasted or steamed seasonal vegetables add color and texture.
How to Store and Reheat Leftovers
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, transfer to a baking dish and warm in a 350°F oven until heated through. Avoid overcooking to keep the chicken moist.
Can I Freeze Caprese Chicken Casserole?
- Yes. Cool completely, then pack in airtight freezer-safe containers or heavy-duty freezer bags with minimal air. Freeze up to 3 months.
- Thaw overnight in the refrigerator before reheating in the oven.
Caprese Chicken Casserole
Ingredients
- 1 pound cooked boneless skinless chicken breasts
- 1 cup cherry tomatoes, halved
- 8 ounces fresh mozzarella cheese, chopped into ½-inch pieces
- ¼ cup basil pesto
- 1 cup mayonnaise
- ¾ cup shredded Parmesan cheese, divided
- Salt and pepper, to taste
Instructions
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Preheat oven to 400˚F and lightly grease a 2-quart baking dish.
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Shred cooked chicken with two forks and spread in the baking dish.
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In a bowl, combine basil pesto, mayonnaise, half of the Parmesan, salt and pepper; stir until smooth.
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Add the sauce to the chicken and mix until well coated.
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Top with halved cherry tomatoes and mozzarella pieces, then sprinkle the remaining Parmesan over the top.
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Bake 20–22 minutes, until the top is golden and the cheese is melted.
Equipment
- Oven
Nutrition
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Carbohydrates: 3 g
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Protein: 30 g
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Fat: 46 g
Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and tools used.
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More Easy Chicken Recipes
If you enjoyed this casserole and have leftover chicken to use, try other simple chicken recipes to keep dinner interesting.
- Creamy Pesto Chicken
- Chicken Chili
- Slow Cooker Asian Glazed Chicken Drumsticks