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Baked Tuscan Chicken Casserole Recipe – Baked Chicken Casserole Recipe

Creamy Baked Tuscan Chicken Casserole

Delicious Creamy Baked Tuscan Chicken Casserole recipe with step-by-step instructions.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 servings
Calories 1400 kcal

Ingredients
  

For the chicken base::

  • 1 lb chicken breast (cut into 1-inch bite-sized chunks)
  • 3 garlic cloves
  • 1/4 tsp salt
  • 1/2 tsp black pepper (freshly ground preferred for more flavor)

For the tuscan topping::

  • 6 oz spinach
  • 4 oz cream cheese (softened to room temperature, about 70°F)
  • 1/2 cup cream
  • 1/2 cup parmesan (I always use King Arthur for quality dry ingredients, but for cheese, freshly grated melts best)
  • 0.5 cup mozzarella
  • 2 garlic cloves
  • 1/4 tsp salt
  • 3/4 tsp onion powder
  • 1/2 tsp chili powder
  • 1/2 tsp black pepper
  • 1 1/2 tsp italian seasoning (I use McCormick for a consistent herb blend)
  • 1/4 tsp red pepper flakes
  • 8 oz sun-dried tomatoes (drained and sliced into thin strips)

For the garnish::

  • 0.5 cup mozzarella
  • 1.5 tbsp parsley

Instructions
 

  • Preheat your oven to 400°F. While it heats, cut the chicken breast into 1-inch bite-sized chunks and place them in a 9x13 inch baking dish. Mince all 5 garlic cloves (3 for the chicken, 2 for the spinach mixture) and set aside separately. Season the chicken pieces with 1/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and half of the minced garlic (about 1.5 cloves worth), tossing gently to coat evenly.
  • In a large bowl, combine the 6 oz spinach with the softened cream cheese, breaking it up with a spoon to distribute it evenly throughout. Add the remaining minced garlic, 1/2 cup cream, 1/4 teaspoon salt, 3/4 teaspoon onion powder, 1/2 teaspoon chili powder, 1/2 teaspoon black pepper, 1 1/2 teaspoons Italian seasoning, and 1/4 teaspoon red pepper flakes. Stir until the cream cheese is fully incorporated and the mixture is creamy and well-combined. I like to use freshly grated Parmesan here because it melts more smoothly into the sauce than pre-shredded varieties. Fold in 1/2 cup Parmesan and 1/2 cup mozzarella until everything is evenly distributed.
  • Spread the spinach and cheese mixture from Step 2 evenly over the seasoned chicken in the baking dish, making sure to coat it thoroughly. Scatter the 8 oz sun-dried tomatoes (drained and sliced into thin strips) across the top of the creamy mixture. Cover the dish tightly with aluminum foil and bake for 20 minutes—the foil traps steam and helps the chicken cook gently while the filling heats through.
  • Carefully remove the foil from the baking dish and sprinkle the remaining 1/2 cup mozzarella evenly over the top. Return to the oven uncovered and bake for another 15 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and lightly golden. I always check the thickest piece of chicken with an instant-read thermometer to ensure it's fully cooked—this takes the guesswork out of doneness.
  • Remove the casserole from the oven and let it rest for 2-3 minutes so the cheese can set slightly. Sprinkle the fresh parsley over the top just before serving for a fresh, herbaceous finish and a pop of color.