Bruschetta Chicken Casserole

Bruschetta chicken casserole is one of my favorite recipes that I’ve adapted from several different recipes. You better believe that this will be put on the meal plans more often. Yum!

Bruschetta Chicken Casserole

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8 chicken thighs, bone-in and skin on (you can remove these as you eat, but it makes the chicken cook up nice and moist)
3 Tbsp Balsamic vinegar, divided (I use Cuisine Perel pomegranate balsamic vinegar)
garlic salt
fresh black pepper
1 (15 ounce) can Italian diced tomatoes, drained
1/2 cup water
1 Tbsp garlic paste
1 Tbsp basil paste
onion powder
red pepper flakes
1 (6 ounce) box chicken-flavored dry bread stuffing mix
2 cups fresh mozzarella cheese, shredded (mine ended up looking like ricotta)
1 cup Parmesan cheese, shredded

Preheat oven to 400 degrees F. Toss the chicken with 1 Tbsp. balsamic vinegar, black pepper, and garlic salt. Place chicken thighs in a 9×13-inch glass baking dish and put in oven. While chicken bakes, stir together tomatoes, water, balsamic vinegar, garlic paste, basil paste, onion powder, red pepper flakes, and stuffing mix in a large bowl; set aside to soften. Shred cheese in food processor, then mix in with stuffing. Remove chicken from oven after 20 minutes and spread the mixture on top. Bake, uncovered, for 30 more minutes.

Prep Time: 20 Min
Cook Time: 50 Min
Servings: 8

Hubby says: He gives it an A+. The stuffing was very moist and cheesy, the chicken was tasty and juicy. He would definitely eat it again.

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