The Baked Tuscan Chicken Casserole is a delightful fusion of juicy chicken, creamy spinach, and rich cheeses, topped with tangy sun-dried tomatoes for a burst of flavor. It’s a simple yet elegant dish that brings a taste of Italy to your table, perfect for impressing guests or enjoying a cozy family dinner.
Hey cousins, you’ve got to try this Baked Tuscan Chicken Casserole I made the other day. It’s absolutely delicious and really easy to put together. The chicken comes out super tender, and when you mix it with that creamy spinach and cream cheese layer, it’s just amazing. And the sun-dried tomatoes? They add this perfect touch of sweetness and tang that takes the whole thing to another level.
But the best part? The cheese. There’s Parmesan mixed in with the spinach, and then you top the whole thing off with mozzarella that gets all melty and golden in the oven. It’s like a cheese lover’s dream. Plus, it looks as good as it tastes, which is always a bonus. Seriously, it’s the perfect dish for when you want something a bit special without too much fuss. You guys should definitely give it a try next time you’re looking for a new recipe!
How to Make Baked Tuscan Chicken Casserole
Shopping List
- Chicken Breasts (6, thinly sliced): The main protein of the dish; thin slices ensure even cooking and better absorption of flavors.
- Frozen Spinach (8 oz package): Adds a nutritious, leafy component; frozen is convenient and just as nutritious as fresh.
- Cream Cheese (8 oz, softened): Creates a rich, creamy base for the spinach mixture.
- Heavy Cream (½ cup): Adds richness and smoothness to the cream cheese mixture.
- Minced Garlic (3 tbsp): Provides a pungent, aromatic flavor that’s essential in many Italian dishes.
- Kosher Salt (½ tsp): Enhances the overall flavor of the casserole.
- Onion Powder (1 tsp): Offers a subtle onion flavor without the texture of fresh onions.
- Chili Powder (½ tsp): Adds a mild heat and depth to the dish.
- Black Pepper (½ tsp): Gives a slight kick and complements the other spices.
- Italian Seasoning (2 tsp): A blend of herbs that brings classic Italian flavor to the casserole.
- Parmesan Cheese (½ cup, grated): Adds a nutty, salty flavor and helps thicken the spinach mixture.
- Sun-Dried Tomatoes (8 oz jar, drained and chopped): Offers a sweet and tangy taste; reserve the oil for additional flavor.
- Mozzarella Cheese (1 cup, shredded): Melts beautifully, providing a gooey and stretchy texture.
- Fresh Italian Parsley (2 tbsp, chopped): Used for garnishing; adds freshness and a pop of color.
- Non-stick Cooking Spray (like Pam): For greasing the baking dish to prevent sticking.
Instructions
Start by heating your oven to 400°F (200°C) and lightly coat a baking dish with non-stick spray to prevent sticking. In a medium-sized bowl, blend the spinach, cream cheese, and heavy cream until you achieve a smooth consistency.
Next, incorporate half of your minced garlic, along with a ½ teaspoon each of kosher salt, onion powder, chili powder, black pepper, and Italian seasoning into the creamy spinach mixture. Ensure it’s mixed thoroughly for even flavor distribution. Now, mix in the Parmesan and half of the mozzarella cheese to the bowl.
Arrange the chicken breasts in the greased dish. Lightly season them with a bit more salt, black pepper, and the remaining garlic for added flavor. Evenly spread the creamy spinach mixture over the chicken breasts. Then, scatter the chopped sun-dried tomatoes on top, and don’t forget to drizzle the reserved oil from the tomatoes over the casserole for an extra punch of flavor.
Finish by topping the casserole with the remaining mozzarella cheese. This will create a delicious, gooey cheese layer. Cover the dish with aluminum foil — this helps cook the chicken evenly and keeps the moisture in. Bake in the preheated oven for 25 minutes. Once done, enhance the dish with a garnish of freshly chopped parsley for a fresh, colorful touch. This adds not just flavor but also a beautiful visual appeal to the dish when you serve it.
Got Baked Tuscan Chicken Casserole Leftovers? Check This Out!
- Oven Reheating: Preheat your oven to around 350°F (175°C). Place the leftover casserole in an oven-safe dish and cover it with foil. The foil helps to keep the moisture in and prevents the top from burning. Heat it for about 15-20 minutes, or until it’s heated through. This method is great for keeping the chicken tender and the cheese melty.
- Microwave: If you’re short on time, the microwave is a quick option. Transfer a portion of the casserole to a microwave-safe dish and cover it with a microwave-safe lid or wrap. Heat on medium power in short intervals of 30 seconds, stirring between each interval to ensure even heating. Be careful not to overheat as it can dry out the chicken.
- Stovetop: For a slightly crispy edge, you can reheat the casserole in a skillet over medium heat. Add a bit of water, broth, or cream to the skillet to prevent drying out. Cover and heat for a few minutes, then uncover and let any excess moisture evaporate.
- Add Freshness: After reheating, consider adding a sprinkle of fresh herbs like parsley or basil to bring back a burst of freshness. You can also add a little extra grated cheese on top for more flavor.
- Portion Control: Heat only what you’ll eat. Repeated reheating can degrade the quality of the food.
- Safety Check: Ensure that the casserole reaches an internal temperature of 165°F (74°C) to be considered safe to eat, especially if it contains chicken.
- Moisture Retention: If the casserole seems a bit dry, you can add a small amount of chicken broth or cream before reheating to help re-moisturize it.
Love this Baked Tuscan Chicken Casserole? Check these casseroles out as well!
- Teriyaki Chicken Casserole
- Southern Baked Macaroni and Cheese Casserole
- Hamburger and Potato Casserole
- Tex Mex Corn Casserole
Print this Baked Tuscan Chicken Casserole recipe, and save it for later!
Baked Tuscan Chicken Casserole
Ingredients
- 6 chicken breasts thinly sliced
- 8 oz package of frozen spinach thawed and squeezed dry
- 8 oz cream cheese softened
- ½ cup heavy cream
- 3 tablespoons minced garlic
- ½ teaspoon kosher salt plus extra for seasoning
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon black pepper plus extra for seasoning
- 2 teaspoons Italian seasoning
- ½ cup grated Parmesan cheese
- 1 8 oz jar sun-dried tomatoes, drained and chopped (keep 2 tablespoons of the oil)
- 1 cup shredded mozzarella cheese divided
- 2 tablespoons freshly chopped Italian parsley
Instructions
- Preheat your oven to 400°F (200°C) and spray a baking dish with non-stick cooking spray.
- In a medium bowl, mix together the spinach, cream cheese, and heavy cream until smooth.
- Add half of the minced garlic, ½ teaspoon each of kosher salt, onion powder, chili powder, black pepper, and the Italian seasoning to the cream mixture. Mix well.
- Stir in the Parmesan cheese and half of the mozzarella cheese.
- Lay the chicken breasts in the prepared baking dish. Season them with a sprinkle of salt, black pepper, and the remaining minced garlic.
- Spread the spinach and cream cheese mixture over the chicken.
- Top with the chopped sun-dried tomatoes and drizzle with the reserved tomato oil.
- Sprinkle the rest of the mozzarella cheese on top.
- Cover the dish with foil and bake for 25 minutes.
- Garnish with chopped parsley before serving.
Don’t forget to tag and follow me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out I Heart Soulfood, Super Soul Food with Cousin Rosie and A Cousin Rosie Holiday with many recipes you can’t find anywhere else.
Great recipe! Flavor was fantastic. My family has already requested this dish as a regular!