Baked Tuscan Chicken Casserole
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This Baked Tuscan Chicken Casserole is a simple dish with rich flavors. It combines tender chicken, a creamy sauce, and a blend of vegetables and seasonings. It’s a great option for busy nights when you need something hearty and easy to prepare.
Baked Tuscan Chicken Casserole
This baked casserole, with its creamy Tuscan sauce, is easy to put together and bakes in one dish, making cleanup simple. The creamy sauce blends well with the flavors of garlic, spinach, and sun-dried tomatoes.
Another tasty casserole we have on repeat is Baked Broccoli and Chicken.
Ingredients
- chicken breast or thighs. skinless, boneless.
- sea salt
- Ground black pepper
- baby spinach
- cream cheese
- heavy whipping cream
- garlic
- Italian seasoning
- parmesan cheese
- sun dried tomatoes
- mozzarella cheese
Baked Tuscan Chicken Casserole Cooking Tips
- Drain excess oil from sun-dried tomatoes before adding them to the dish.
- If the sauce seems too thick for the casserole, add a little broth to thin it out before baking.
- Shred cheese from a block instead of using pre-shredded for better melting.
Frequently Asked Questions
Can I use fresh tomatoes instead of sun-dried?
I don’t recommend fresh tomatoes. sun-dried tomatoes pack a lot of flavor with any moisture. You could, but they will add more moisture to the Baked Tuscan Chicken Casserole and your dish won’t be as flavorful.
Can I make this ahead of time?
Yes, assemble it and store it in the fridge for up to a day before baking.
What can I serve with this casserole?
It goes well with pasta, rice, or a side of roasted vegetables. For a lower-carb dessert, try mini Basque cheesecakes
Tuscan chicken casserole last thoughts
This casserole is a simple, hearty meal with a creamy sauce and plenty of flavor. It’s easy to prepare and works well for a family dinner. With a few shortcuts, you can make this Baked Tuscan Chicken Casserole even quicker. Leftovers reheat well, making it a great option for meal prep.
Baked Tuscan Chicken Casserole
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Ingredients
- 2 large chicken breast skinless, boneless (1 ½ lb | 680 g)
- ½ teaspoon sea salt
- ½ teaspoon Ground black pepper
- 2 cups baby spinach chopped (2.11 oz | 60 g)
- 1 cup cream cheese 7.93 oz | 225 g
- ⅓ cup heavy whipping cream 2.70 fluid oz | 80 ml
- 1 tablespoon garlic minced
- 1 teaspoon Italian seasoning
- ¼ cup parmesan cheese grated , 0.88 oz | 25 g
- ¼ cup sun dried tomatoes chopped, plus 2 tablespoons oil (0.52 oz | 15 g)
- 1 and ½ cups mozzarella cheese 7.12 oz | 202 g
Instructions
- Preheat the oven to 400 F | 200 C. Grease a 9×13 inch baking dish.
- Lay chicken in the baking dish. Season with salt, pepper and 2 tablespoons of sun dried tomato oil on each side.
- In a medium bowl, combine chopped spinach, cream cheese, heavy cream, garlic, Italian seasoning and parmesan together. Spread equally on each chicken breast.
- Arrange sundried tomato on the chicken beast and sprinkle cheese all over.
- Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for another 15 minutes until chicken is cooked through and cheese has nicely melted.
- Remove, garnish and serve with pasta or rice.
Very easy prep, Delicious sauce. Next time I may tweek the recipe a bit and try Garlic and Herb Boursin in lieu of cream cheese/heavy cream (for my increasingly lactose-intolerant tummy).
I like that suggestion, Doren. Let me know how it turns out. Thanks for commenting. ~ PMc