Chicken Bruschetta Bagel Casserole (Print Version)

# Ingredients:

→ Base

01 - 4 everything bagels, cut into bite-sized pieces

→ Cream Mixture

02 - 120 g herb and garlic cream cheese
03 - 120 ml 18% cream

→ Chicken

04 - 2 cups (approximately 280 g) cooked chicken breast, shredded

→ Bruschetta Topping

05 - 2 cups Roma tomatoes, diced, seeds and juice removed
06 - 120 g red onion, diced
07 - 2 tablespoons basil pesto
08 - 0.5 teaspoon salt
09 - 0.5 teaspoon freshly ground black pepper
10 - 1 teaspoon grated parmesan cheese

→ Cheese Topping

11 - 60 g mozzarella cheese, finely grated

# Instructions:

01 - Preheat the oven to 200°C. Lightly grease a 23x33 cm baking dish.
02 - Spread the bagel pieces evenly across the base of the prepared baking dish.
03 - Combine herb and garlic cream cheese with cream in a medium saucepan over medium-low heat. Whisk gently until smooth and fully incorporated.
04 - Stir shredded chicken breast into the warm cream cheese mixture, ensuring all pieces are thoroughly coated. Remove from heat.
05 - In a small mixing bowl, combine diced Roma tomatoes, red onion, basil pesto, salt, black pepper, and grated parmesan. Toss gently to mix.
06 - Evenly distribute the chicken and cream mixture over the bagel base. Spoon the bruschetta topping uniformly across the surface.
07 - Scatter grated mozzarella cheese evenly over the assembled dish.
08 - Place the casserole in the oven and bake for 30 minutes until heated through and cheese is golden.
09 - Allow to cool for a few minutes before slicing and serving.

# Notes:

01 - For best results, use stale bagels to prevent the base from becoming too soft during baking.

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