Baked Tuscan Chicken Casserole
A creamy, cheesy casserole featuring tender chicken breasts, vibrant veggies, and a savory sauce, perfect for busy weeknights or gatherings.
Ingredients
For the Chicken
- 2 large chicken breasts, halved horizontally You can substitute chicken breasts with thighs or turkey cutlets.
- to taste Salt
- to taste Pepper
- 1 tsp garlic powder
For the Seasoning
- 1 tsp onion powder
- 1/2 tsp paprika
- 1 tsp Italian seasoning
For the Creamy Sauce
- 4 oz cream cheese, softened Consider using reduced-fat cream cheese for a lighter option.
- 1/2 cup heavy cream You can substitute with half-and-half to lighten the dish.
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
For the Veggies
- 1/2 cup sun-dried tomatoes, chopped Drizzle oil from the jar over the dish.
- 1 tbsp oil from sun-dried tomato jar
- 1 1/2 cups fresh spinach, roughly chopped Kale or broccoli can be used as substitutes.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the chicken breasts in half horizontally. Season both sides with salt, pepper, and garlic powder and arrange in a greased baking dish.
Make the Creamy Sauce
- In a mixing bowl, beat together the cream cheese and heavy cream until smooth.
- Stir in onion powder, paprika, Italian seasoning, and half of the mozzarella cheese.
Combine and Bake
- Pour the creamy mixture evenly over the seasoned chicken breasts.
- Drizzle with oil from the sun-dried tomatoes and scatter the tomatoes. Cover with foil and bake for 20 minutes.
- Remove the foil, add the chopped spinach, and sprinkle with remaining mozzarella cheese. Bake uncovered for an additional 10 minutes or until the chicken is cooked through.
Notes
Don’t overcook the chicken. Check for doneness at the 30-minute mark. Fresh spinach should be added close to the end of baking for vibrant color. Broil if necessary for a golden cheese top.