Chicken Bagel Casserole (Printer-Friendly Layout)

Creamy chicken, juicy tomatoes, and soft everything bagels layer up under a stretchy cheese crust. Simple comfort any night of the week.

# Ingredients You'll Need:

→ Bread Base

01 - 4 everything bagels, chopped into little chunks

→ Sauce Layer

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

→ Chicken

04 - 320 g cooked chicken, pulled or shredded

→ Topping Extras

05 - 320 g Roma tomatoes, seeds scooped out and diced
06 - 75 g red onion, finely chopped
07 - 30 ml basil pesto
08 - 2.5 ml ground black pepper
09 - 2.5 ml salt
10 - 5 g parmesan, grated

→ Cheesy Finish

11 - 60 g mozzarella, shredded

# Step-by-Step Instructions:

01 - Grease your 23×33 cm pan, set oven to 200°C, and throw all those bagel chunks in first. Make sure they cover the bottom in one layer.
02 - Add cream cheese and cream to a saucepan. Keep it on medium-low, whisk it so it ends up smooth and everything mixes together nicely.
03 - Toss the shredded cooked chicken right into your cream mix and stir so the chicken gets coated everywhere. Take off heat once it's good to go.
04 - Gently mix together diced tomatoes, onion, pesto, salt, black pepper, and parmesan in a bowl. Try not to smash up the tomatoes.
05 - Spread the creamy chicken over the bagel chunk base. Then top everything with your bruschetta mix, getting an even layer over the whole thing.
06 - Scatter mozzarella cheese over everything so you'll get lots of gooey cheese on top.
07 - Slide the pan into your hot oven. Let it bake about 30 minutes until everything's hot and the cheese bubbles and melts. Stick a fork in the middle—if it's hot, you're good.
08 - Let it cool just a few minutes or so before you cut and serve. This helps everything set and keeps your pieces together.

# Extra Tips and Tricks:

01 - Taking seeds out of tomatoes keeps things from getting soupy.
02 - Cutting bagels evenly means they bake the same.
03 - Keep whisking your cream and cheese so it turns out nice and smooth.
04 - Shred mozzarella fine for the fastest and most even melt.

Go Back