Go Back
tuscan chicken casserole

🍗 Tuscan Chicken Casserole Recipe Card

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6 s
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts (cubed)
  • 2 tbsp olive oil
  • 1 small onion diced
  • 4 cloves garlic minced
  • 1 cup sun-dried tomatoes packed in oil, drained & chopped
  • 2 cups fresh spinach or kale
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 tsp Italian seasoning
  • ½ tsp paprika
  • Salt & black pepper to taste
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 tbsp fresh basil chopped (optional for garnish)

Method
 

Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish.
    Cook Chicken: In a large skillet, heat olive oil. Add chicken cubes, season with salt, pepper, and paprika, and cook until lightly browned (not fully cooked through). Transfer to casserole dish.
      Prepare Sauce: In the same skillet, sauté onion until softened. Add garlic and cook 1 minute. Stir in sun-dried tomatoes, chicken broth, heavy cream, and Italian seasoning. Simmer 5 minutes until slightly thickened.
        Assemble Casserole: Add spinach to the sauce and stir until wilted. Pour sauce over the chicken in the casserole dish. Sprinkle mozzarella and Parmesan evenly on top.
          Bake: Bake uncovered for 25–30 minutes, until chicken is cooked through and cheese is bubbly and golden.
            Serve: Garnish with fresh basil and serve hot with pasta, rice, or crusty bread.

              Notes

              For extra flavor, use sun-dried tomatoes packed in oil with herbs.
              Swap spinach with kale for a heartier green.
              Add cooked pasta directly into the casserole for a one-pan meal.
              Leftovers keep well refrigerated for up to 3 days.