Description
Indulge in the rich flavors of Tuscany with this creamy and savory Baked Tuscan Chicken Casserole. This comforting dish combines tender chicken, sun-dried tomatoes, and spinach in a luscious cream sauce, all baked to perfection with gooey mozzarella cheese.
Ingredients
Scale
Chicken:
- 1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
Sauce:
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Add-Ins:
- 1 cup sun-dried tomatoes, drained and chopped
- 2 cups fresh baby spinach
- 1 1/2 cups shredded mozzarella cheese
- 8 oz penne pasta, cooked and drained
- Fresh parsley, chopped for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the chicken: In a skillet, cook chicken pieces in olive oil until lightly browned. Add garlic.
- Make the sauce: Add cream, broth, Parmesan, seasoning, salt, and pepper. Simmer until thickened.
- Add remaining ingredients: Stir in tomatoes, spinach, and cooked pasta. Transfer to a baking dish.
- Bake: Top with mozzarella and bake for 20 minutes until bubbly. Garnish with parsley.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Try different pasta shapes like rotini or rigatoni, or opt for gluten-free pasta.
- For a touch of heat, add red pepper flakes to the dish.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 540
- Sugar: 5 g
- Sodium: 690 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 135 mg
