Effortless Chicken Bruschetta Bagel (Print Version)

# Ingredients:

→ Base

01 - 4 everything bagels, chopped into small chunks

→ Cream Mixture

02 - 120 ml 18% cream
03 - 120 g herby garlic cream cheese

→ Chicken

04 - About 280 g (2 cups) cooked chicken breast, pulled into shreds

→ Bruschetta Topping

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

→ Cheese Topping

11 - 60 g mozzarella, shredded nice and fine

# Instructions:

01 - Give it a few minutes to settle. Cut into pieces and dig in.
02 - Slide that dish into your oven and cook for about 30 minutes. You want the cheese bubbly and just turning golden.
03 - Shake that mozzarella all over so the whole top gets a nice cover.
04 - Pour the creamy chicken mixture onto the bagels. Then layer the bruschetta mix right on top.
05 - Toss together your chopped tomatoes, onions, pesto, salt, pepper, and parmesan in a bowl. Mix it up gently.
06 - Add your shredded chicken into the warm cream mixture. Gentle stir so everything gets coated, then take it off the heat.
07 - Whisk together the herby cream cheese and cream in a saucepan over medium-low. Once you get a smooth sauce, you're done.
08 - Drop your bagel pieces into the baking dish and make an even layer.
09 - Fire up your oven to 200°C. Lightly oil a 23x33 cm baking pan.

# Notes:

01 - Stale bagels actually work better so your base won't get soggy while baking.

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