Baked Tuscan Chicken Casserole
This delightful casserole combines juicy chicken breasts with a creamy sauce, sun-dried tomatoes, fresh spinach, and Italian seasonings for a comforting meal.
Ingredients
Main ingredients
- 2 large chicken breasts, halved horizontally Boneless and skinless preferred
- Salt and pepper to taste Salt and pepper, to taste For seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1 tsp Italian seasoning
- 4 oz cream cheese, softened At room temperature
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup sun-dried tomatoes, chopped
- 1 tbsp oil from the sun-dried tomato jar
- 1 1/2 cups fresh spinach, roughly chopped
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the chicken breasts in half horizontally to create thinner pieces and season them with salt, pepper, and garlic powder.
- Arrange the seasoned chicken in a greased baking dish.
- In a mixing bowl, combine cream cheese and heavy cream until smooth and creamy.
- Stir in onion powder, paprika, Italian seasoning, and half of the grated Parmesan cheese into the cream mixture.
- Pour the creamy mixture over the chicken breasts, ensuring they are well-coated.
- Drizzle oil from the sun-dried tomatoes and scatter the chopped sun-dried tomatoes over the top.
- Cover the dish with foil and bake for 20 minutes.
- After 20 minutes, remove the foil and add chopped fresh spinach on top.
- Sprinkle the remaining mozzarella over the spinach and bake uncovered for another 10 minutes or until fully cooked.
Serving
- Allow the casserole to cool for a few minutes before slicing into portions.
- Serve directly from the baking dish for a rustic appeal, optionally pairing with a salad or garlic bread.
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Notes
You can customize the dish by adding other vegetables like bell peppers or zucchini. For storage, keep leftovers in an airtight container in the fridge for up to three days or freeze before baking.