Delight in the savory richness of our Baked Tuscan Chicken Casserole, a perfect blend of chicken, cream cheese, spinach, sun-dried tomatoes, and a duo of parmesan and mozzarella cheeses. This easy-to-make casserole is ideal for a comforting meal any day of the week!
Whenever I think of this Baked Tuscan Chicken Casserole, it brings back memories of my grandmother’s kitchen, filled with the tantalizing aroma of garlic and herbs. She had a knack for turning simple ingredients into something magical. Inspired by her, I created this dish on a chilly evening when I craved comfort and warmth. As I watched my family’s smiles as they took their first bites, I knew it had to become a staple in our home. It’s more than just a recipe; it’s a piece of my heart, a warm hug from the past, making our gatherings even more special.
Why You’ll Love This Baked Tuscan Chicken Casserole
This Baked Tuscan Chicken Casserole isn’t just another chicken dish; it’s a symphony of flavors and textures that make it stand out from the crowd.
- Quick and Easy Preparation: Ready in just 45 minutes, this casserole is perfect for busy weeknights.
- Rich and Creamy: The combination of cream cheese and heavy cream creates a lusciously smooth sauce that is irresistible.
- Bursting with Flavor: Sun-dried tomatoes and a blend of Italian herbs infuse this dish with a vibrant, rustic taste.
- Versatile: This dish can be served on its own or paired with a side of pasta or a fresh salad for a complete meal.
- Family Favorite: Guaranteed to please even the pickiest eaters, making dinner time a breeze.
Ingredients Notes
This Baked Tuscan Chicken Casserole is made with ingredients that each bring their unique flavors and textures to create a truly comforting dish.
- Chicken Breasts: Slicing them in half horizontally ensures they cook evenly and stay juicy.
- Cream Cheese & Heavy Cream: These ingredients form the base of the creamy sauce, giving the casserole its rich texture.
- Sun-Dried Tomatoes: Chopping them enhances their sweet, tangy flavor, which contrasts beautifully with the creamy sauce.
- Spinach: Roughly chopping the spinach allows it to meld seamlessly into the dish, adding a pop of color and a nutritional boost.
- Cheeses: A combination of parmesan and mozzarella gives the dish a wonderful depth of flavor and gooey texture.
WANT TO SAVE THIS RECIPE?
How To Make Baked Tuscan Chicken Casserole
Begin by preheating your oven to 400°F to ensure it’s ready to go. Then, slice the chicken breasts in half horizontally to make them thinner, which helps them cook more quickly and evenly. Season them well with salt, pepper, and garlic, then lay them out in your baking dish. This not only seasons the chicken but also layers the flavors from the bottom up.
In a separate bowl, beat together the cream cheese and heavy cream until smooth; this is your sauce base. Add the rest of the seasonings—onion powder, paprika, Italian seasoning—and more salt and pepper, blending until everything is well incorporated. Stir in the grated parmesan and half the mozzarella to bring cheesy goodness into your creamy sauce.
Pour this mixture over your seasoned chicken breasts, making sure each piece is nicely coated. Drizzle over some oil from the sun-dried tomatoes for an extra punch of flavor, then scatter the chopped sun-dried tomatoes around the chicken. Cover the dish with foil—this keeps the moisture in and ensures your chicken stays tender.
Bake the covered dish for about 20 minutes or until the chicken is just cooked through. This initial baking phase is crucial for developing the flavors and textures. Afterward, remove the foil, add the chopped spinach, and sprinkle over the remaining mozzarella. Return the dish to the oven, uncovered, to let the cheese melt and the spinach wilt, which should take about 10 minutes.
Storage Options
This delicious casserole can be stored in the refrigerator for up to three days, making it a fantastic make-ahead meal for busy days. Simply cover the baking dish with foil or transfer the leftovers to an airtight container. To reheat, pop it in the oven or microwave until thoroughly warmed. If you’re thinking ahead, you can also freeze the casserole for up to two months. Thaw it in the fridge overnight before reheating for best results.
Variations and Substitutions
This Baked Tuscan Chicken Casserole is wonderfully adaptable to different tastes and dietary needs.
- Dairy-Free Version: Substitute cream cheese and heavy cream with coconut cream and a dairy-free cheese alternative to cater to lactose-intolerant diets.
- Vegetarian Twist: Replace the chicken with slices of portobello mushrooms or eggplant for a hearty vegetarian option.
- Spice It Up: Add a dash of red pepper flakes or diced jalapeño to the sauce for those who prefer a bit of heat.
- Low-Carb Option: For a lower carb version, omit the sun-dried tomatoes and add more greens like kale or arugula.
- Different Cheeses: Feel free to experiment with different types of cheeses, such as gouda or feta, for a new flavor profile.
These tips ensure that you can enjoy this delectable casserole no matter your dietary preferences or whims!
Baked Tuscan Chicken Casserole
Ingredients
- 2 large chicken breasts bisected horizontally to yield 4 thin fillets
- 4 ounces of cream cheese softened to room temperature
- 3/4 cup of heavy cream
- 4 cloves of garlic finely minced
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of paprika
- 1 teaspoon of Italian seasoning
- 1/4 cup of Parmesan cheese freshly grated
- 3/4 cup of mozzarella cheese finely grated
- 8 ounces of sun-dried tomatoes well-drained and finely chopped (reserve the oil)
- 3/4 cup of fresh spinach coarsely chopped
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheating the Oven: Commence by preheating the oven to 400°F (204°C) to ensure it reaches the correct temperature for baking.
- Preparing the Chicken: Take the chicken breasts and slice them in half lengthwise to create four thinner fillets. Arrange these fillets in a single layer within a baking dish. Season them liberally with kosher salt and freshly ground black pepper, and sprinkle half of the minced garlic over the top. Set aside momentarily.
- Creating the Sauce: In a medium mixing bowl, combine the softened cream cheese with the heavy cream. Using an electric mixer or a whisk, beat these ingredients together until the mixture is smooth and homogeneous. Incorporate the remaining minced garlic, onion powder, paprika, and Italian seasoning into the cream cheese mixture. Season additionally with salt and pepper to taste. Add the grated Parmesan cheese and half of the mozzarella cheese to the bowl and beat again until all components are fully integrated.
- Assembling the Casserole: Evenly spread the cream cheese mixture over and around the seasoned chicken fillets in the baking dish. Drizzle approximately one tablespoon of the reserved oil from the sun-dried tomatoes over the mixture. Scatter the chopped sun-dried tomatoes evenly around the dish.
- Initial Baking: Cover the baking dish loosely with aluminum foil to retain moisture and prevent the surface from burning. Place the dish in the preheated oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), indicative of being thoroughly cooked.
- Adding Final Ingredients: Remove the dish from the oven, and carefully uncover it. Stir the coarsely chopped spinach into the sauce around the chicken and sprinkle the remaining mozzarella cheese over the top.
- Final Baking: Return the baking dish to the oven, uncovered, and continue to bake for an additional 10 minutes, or until the cheese has melted completely and the spinach has wilted.
- Serving: Remove the casserole from the oven and let it rest briefly before serving to allow the flavors to meld together further. Serve hot.
