Chicken Bruschetta Bake (Print-Friendly Version)
A warm dish with shredded chicken, smooth sauce, and a fresh bruschetta mix on mini bagels.
# Ingredients List:
→ Main
01 -
4 bagels with everything seasoning
→ Creamy Sauce
02 -
120 g garlic and herb cream cheese
03 -
120 ml cream with 18% fat
→ Meat
04 -
300 g cooked chicken breast, shredded
→ Tomato Mix
05 -
300 g Roma tomatoes, chopped
06 -
80 g red onion, chopped
07 -
30 ml basil pesto
08 -
0.5 tsp black pepper
09 -
0.5 tsp salt
10 -
5 g Parmesan cheese, grated
→ Cheese
11 -
50 g mozzarella cheese, grated fine
# Detailed Cooking Steps:
01 -
Turn your oven on to 205°C.
02 -
Slice the bagels into small pieces and spread them out in a greased 23x33 cm dish.
03 -
Warm a saucepan on medium-low and mix the cream cheese with the cream till smooth with no lumps.
04 -
Stir the shredded chicken into the sauce until all coated then take it off the heat.
05 -
Stir the tomatoes, red onion, pesto, salt, pepper, and Parmesan in a bowl till combined.
06 -
Put the chicken mixture over the bagel chunks, then spread the tomato topping on top.
07 -
Scatter mozzarella cheese evenly over everything in the dish.
08 -
Bake for 30 minutes until the cheese turns golden and bubbly.
09 -
Let it sit a few minutes before cutting and eating.
# Helpful Hints:
01 -
For less fat swap cream cheese for Neufchatel and use skim milk instead of 18% cream.
02 -
Try adding some Italian herbs to boost flavors.
03 -
You can put it together earlier and keep it in the fridge until ready to bake.