Baked Tuscan Chicken Casserole
A creamy and flavorful baked chicken casserole with sun-dried tomatoes and spinach.
Equipment
- Oven Make sure it's preheated to 400°F.
Ingredients
Main Ingredients
- 2 large chicken breasts, halved to make 4 thin fillets
- 4 oz cream cheese softened
- 3.75 cup heavy cream
- 4 cloves garlic minced
- 0.5 tsp onion powder
- 0.5 tsp paprika
- 1 tsp Italian seasoning
- 0.25 cup Parmesan cheese grated
- 0.75 cup mozzarella cheese grated
- 8 oz sun-dried tomatoes drained and finely chopped (reserve oil)
- 0.75 cup fresh spinach chopped
- 1 tsp Kosher salt to taste
- 1 tsp Black pepper to taste
Instructions
- Preheat your oven to 400°F (204°C).
- Prepare the chicken by slicing each breast in half lengthwise to create 4 thin fillets. Place them in a baking dish in a single layer. Season with salt, pepper, and half of the minced garlic.
- In a medium bowl, mix the softened cream cheese and heavy cream until smooth. Add the remaining garlic, onion powder, paprika, Italian seasoning, salt, and pepper. Stir in Parmesan and half of the mozzarella until well combined.
- Spread the cream cheese mixture over the chicken fillets. Drizzle a tablespoon of the reserved sun-dried tomato oil over the top. Sprinkle the chopped sun-dried tomatoes around the dish.
- Cover the dish loosely with foil and bake for 20 minutes until the chicken reaches 165°F (74°C).
- Remove the dish, uncover it, stir in the spinach, and sprinkle the remaining mozzarella on top.
- Bake uncovered for another 10 minutes until the cheese melts and the spinach wilts.
- Let the casserole rest briefly before serving hot.
Notes
For added flavor, you can sprinkle some fresh basil or parsley on top before serving. No alcoholic drinks allowed, please substitute with a non-alcoholic option.