This Tuscan chicken casserole, boneless chicken breasts in a creamy cheese and sun-dried tomato sauce with spinach and mushrooms, requires little enough hands-on time to make for weeknight dinner.
Tuscan Chicken Casserole
This Tuscan chicken casserole, boneless chicken breasts in a creamy cheese and sun-dried tomato sauce with spinach and mushrooms, requires little enough hands-on time to make for weeknight dinner.
Ingredients
Casserole
- 1 pound skinless boneless chicken breasts
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- salt and freshly ground black pepper to taste
- 2 cups fresh spinach
- 4 ounce can sliced mushrooms drained, or more to taste
- 1/2 cup chopped oil-packed sun-dried tomatoes
- 3/4 cup shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
Sauce
- 3/4 cup heavy cream
- 1/3 cup freshly grated Parmesan cheese
- 1 clove garlic pressed
- 2 ounces cream cheese softened
- 1 1/2 teaspoons chicken bouillon granules such as Knorr®
- 2 tablespoons chicken broth
- 2 tablespoons oil from jar of sun-dried tomatoes
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Spray an 8×8-inch baking dish with nonstick cooking spray.
- Season both sides of chicken with Italian seasoning, paprika, onion powder, pepper flakes, garlic powder, salt and pepper. Place in the prepared pan. Place spinach over chicken, mushrooms over spinach, and sun-dried tomatoes over mushrooms. Top with mozzarella and Parmesan cheese.
- For sauce, beat cream, Parmesan cheese, garlic, cream cheese, chicken bouillon, chicken broth, and oil together in a bowl until just combined. Season with salt and pepper. Pour mixture over chicken.
- Bake casserole in the preheated oven until bubbly, chicken is no longer pink, and juices run clear, 20 to 25 minutes. An instant-read thermometer inserted in the center of chicken should read 165 degrees F (74 degrees C).
