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Chicken Mozzarella Tomato Casserole - A Cozy, Crowd-Pleasing Bake

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken breasts (boneless, skinless; about 1.5–2 pounds)
  • Fresh mozzarella (8–12 ounces, sliced or shredded)
  • Canned crushed tomatoes (28 ounces) or cherry tomatoes (2 pints), halved
  • Garlic (3–4 cloves, minced)
  • Olive oil (2–3 tablespoons)
  • Dried Italian seasoning (1–2 teaspoons) or a mix of dried oregano and basil
  • Fresh basil (a handful, torn or chopped)
  • Red pepper flakes (optional, a pinch for heat)
  • Salt and black pepper
  • Balsamic vinegar (1–2 teaspoons, optional)
  • Parmesan cheese (optional, 1/4 cup grated for extra flavor)
  • Spinach (optional, 2 cups fresh)

Method
 

  1. Preheat the oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish or similar casserole pan.
  2. Prep the chicken. Pat the chicken breasts dry and slice them horizontally if they’re very thick, so they cook evenly. Season both sides with salt, pepper, and half the Italian seasoning.
  3. Make the tomato base. In a bowl, combine crushed tomatoes (or cherry tomatoes), minced garlic, remaining Italian seasoning, a drizzle of olive oil, and a pinch of red pepper flakes. Add salt and pepper to taste. If you like a touch of sweetness and depth, stir in balsamic vinegar.
  4. Layer the casserole. Spread a thin layer of the tomato mixture on the bottom of the dish. Place the chicken on top. If using spinach, scatter it over the chicken. Pour the rest of the tomato mixture evenly over everything.
  5. Add the cheese. Top with slices or an even layer of shredded mozzarella. Sprinkle Parmesan on top if using.
  6. Bake uncovered for 20–25 minutes, until the chicken is nearly cooked through (internal temperature around 155–160°F). If the cheese browns too quickly, tent loosely with foil.
  7. Finish and rest. Bake 5–10 minutes more, until the cheese is fully melted and bubbly and the chicken reaches 165°F. Let the casserole rest for 5–10 minutes so the juices settle.
  8. Garnish and serve. Top with fresh basil. Taste and adjust salt if needed. Serve over pasta, with crusty bread, or alongside a simple green salad.