Tuscan Chicken Casserole Recipe

Name: Tuscan Chicken Casserole
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 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; 1 (4 ounce) can sliced mushrooms, drained; 1/2 cup chopped sun-dried tomatoes; 3/4 cup shredded mozzarella cheese; 1/4 cup freshly grated parmesan cheese; 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, such as Knorr®; 2 tablespoon chicken broth; 2 tablespoon oil from jar of sun-dried tomatoes

Cook Time: 20 minutes

This delicious chicken spinach casserole is an easy-to-make, flavorful dish that combines tender chicken breasts, savory sun-dried tomatoes, mushrooms, and a creamy Parmesan sauce. Perfect for a comforting 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
1 (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 (e.g., Knorr)
2 tablespoons chicken broth
2 tablespoons oil from jar of sun-dried tomatoes

Directions

Preheat the oven: Set your oven to 425F (220C). Lightly spray an 8x8-inch baking dish with nonstick cooking spray to prepare it for the casserole.
Season the chicken: Season both sides of the chicken breasts with Italian seasoning, paprika, onion powder, red pepper flakes, garlic powder, salt, and pepper.
Layer the casserole: Place the seasoned chicken breasts in the prepared baking dish. Layer fresh spinach over the chicken, followed by the mushrooms. Then add the sun-dried tomatoes on top of the mushrooms. Finally, sprinkle the mozzarella and Parmesan cheeses over the entire dish.
Prepare the sauce: In a medium bowl, combine the heavy cream, grated Parmesan cheese, pressed garlic, softened cream cheese, chicken bouillon, chicken broth, and sun-dried tomato oil. Whisk together until the ingredients are just combined and smooth. Season with salt and pepper to taste.
Pour the sauce: Pour the prepared sauce evenly over the chicken and vegetable layers in the baking dish.
Bake the casserole: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the chicken is fully cooked (it should no longer be pink inside, and juices should run clear). An instant-read thermometer should read 165F (74C) when inserted into the center of the chicken.

Nutrition Facts (per serving)

Calories: 597
Total Fat: 40g (51% Daily Value)
Saturated Fat: 19g (95% Daily Value)
Cholesterol: 184mg (61% Daily Value)
Sodium: 814mg (35% Daily Value)
Total Carbohydrates: 13g (5% Daily Value)
Dietary Fiber: 2g (8% Daily Value)
Total Sugars: 6g
Protein: 48g (95% Daily Value)
Vitamin C: 9mg (10% Daily Value)
Calcium: 333mg (26% Daily Value)
Iron: 3mg (17% Daily Value)
Potassium: 845mg (18% Daily Value)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is based on available data for the ingredients used.

The Story Behind Tuscan Chicken Casserole

The Tuscan Chicken Casserole has its roots in the rustic kitchens of Tuscany, a region in central Italy known for simple, hearty, and flavorful cuisine. Traditionally, Tuscan cooking emphasized fresh, local ingredients such as chicken, seasonal vegetables, herbs, and cheeses. This casserole reflects the regions philosophy of combining accessible ingredients into a comforting, balanced dish. While casseroles are more commonly associated with modern American cooking, the Tuscan version adapts these principles into a layered, oven-baked preparation that showcases creamy textures and aromatic herbs.

Regional Variations

Although the basic components of chicken, sun-dried tomatoes, spinach, and cheese are common, different areas of Tuscany may emphasize local ingredients. For instance, some versions feature more robust cheeses like pecorino instead of Parmesan, or incorporate regional wines into the sauce. The use of olive oil from local Tuscan groves is another hallmark, giving the casserole its characteristic depth of flavor. In coastal areas, mushrooms may be replaced with seasonal vegetables such as zucchini or artichokes, reflecting the versatility of Tuscan home cooking.

How It Differs from Similar Dishes

Unlike a standard baked chicken dish, the Tuscan Chicken Casserole is distinguished by its creamy, herb-infused sauce and layered vegetables. While it shares some similarities with dishes like Chicken Alfredo Bake or Chicken Florentine, the Tuscan version uniquely balances sun-dried tomatoes and fresh spinach with a blend of mozzarella and Parmesan, creating a rich, tangy, and slightly sweet flavor profile. Its sauce, typically made with heavy cream and cream cheese, sets it apart from lighter tomato-based or purely cheesy casseroles.

Where Youll Find It Served

This casserole is often enjoyed as a comforting weeknight dinner in home kitchens, particularly in Italian-American households. It is also popular at casual family gatherings, potlucks, or Sunday lunches where hearty, shareable meals are appreciated. In Tuscany, a similar dish might appear at a trattoria or osteria, though often adapted with seasonal ingredients rather than strictly following the modern casserole format.

Interesting Facts

The combination of sun-dried tomatoes and spinach mirrors the classic Tuscan flavor pairing of savory and earthy tastes.
The use of cream cheese in the sauce is an American adaptation; traditional Tuscan recipes rely on ricotta or pecorino for creaminess.
The dish is highly versatile and can accommodate dietary substitutions, such as using chicken tenders or plant-based cream alternatives without losing its signature flavor.
While it may seem indulgent, the balance of protein, vegetables, and a modest amount of carbs makes it a nutritionally rich option for a family meal.
Tuscan Chicken Casserole exemplifies how Italian culinary traditions evolve when blended with international influences, creating a dish that honors its roots while appealing to modern palates.

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FAQ about Tuscan Chicken Casserole Recipe

Leftovers should be stored in an airtight container in the refrigerator. They will keep well for up to 3-4 days. To reheat, you can use the microwave or oven. If using the oven, cover with foil and bake at 350°F (175°C) for 15-20 minutes, or until heated through.

Yes, you can freeze the casserole. Make sure to allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and then bake at 350°F (175°C) until heated through.

Yes, you can use other cuts of chicken, such as chicken thighs or tenders. Just ensure the cooking time is adjusted according to the thickness of the chicken to ensure it's fully cooked. Chicken thighs tend to remain juicier compared to breasts.

If you don’t have sun-dried tomatoes, you can use fresh tomatoes that have been roasted or simply add a bit more garlic and a splash of balsamic vinegar for a similar tangy flavor. You can also try using jarred roasted red peppers as an alternative.

Yes, you can make a dairy-free version of this casserole. Use dairy-free cream cheese, a non-dairy milk substitute like almond or coconut milk, and dairy-free cheese (e.g., vegan mozzarella and parmesan). Make sure to check all ingredients for hidden dairy products.

To make this casserole spicier, you can add more red pepper flakes, include a diced jalapeño or other fresh chili peppers, or even drizzle some hot sauce on top before baking. Adjust the heat to your preference.

Yes, you can use frozen spinach instead of fresh. Just be sure to thaw and drain it well before adding it to the casserole to prevent excess moisture from affecting the texture of the dish.

Yes, you can experiment with different types of cheese. Some good options include provolone, gouda, or cheddar. However, keep in mind that these cheeses may alter the flavor and texture of the casserole slightly.

If the chicken came out dry, it might have been overcooked. To prevent this, use a meat thermometer to ensure the chicken reaches 165°F (74°C) and consider covering the casserole with foil during the first half of the cooking time to help retain moisture.

The casserole is done when the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear. The cheese should be bubbly and slightly golden. You can use an instant-read thermometer to check the chicken’s internal temperature.

Comments

1010lisalynn

10/06/2025 01:52:54 PM

Loved the Italian flavors and didn’t miss the calories of the pasta! I’m in love with the base of this recipe. I am making this again and again, changing it up each time to build on its fabulousness!! This was easy to make and store leftovers. Here are my adaptations to the recipe: Used chicken tenders vs breast, substituted shredded zucchini for spinach and used ½ teaspoon Italian Herb Better Than Bouillon for the chicken bouillon granules and reduced to 1/4 C sun-dried tomatoes.

Joy

11/01/2024 01:49:58 AM

The time it took to prepare was a little longer than expected but the flavors were delicious. Then end result was the sauce and toppings tasted very good, but the chicken was a bit dry. I think the next time I will cover the chicken for first half of the time so it doesn't dry out. I did make this recipe with 5lbs of chicken. Every one loved the flavors. Will make again...

Christina

03/16/2025 08:12:24 PM

Beautiful, easy and absolutely delicious! Mine actually took a lot longer to cook the chicken through, so I think next time I will either use chicken tenders or cut the breast into chunks because I'm thinking my chicken breasts were too big. Overall, great balance of flavors and textures and I will definitely make this one again.

HandyLamb8292

04/25/2025 07:19:57 PM

I love this recipe, the only change i used milk instead of cream. I also put it on top of fettuccini.

Sharonne Ketels

03/26/2025 01:45:20 AM

Maybe it was the brand of sun dried tomatoes, but I thought the tomatoes were overpowering or may just too many. The chicken was moist an tasty but sauce was very oily and kind of separated. Would not make again. Too many steps for the results.

Nicole Anderson

11/08/2024 10:58:33 PM

So cozy and comforting, thank you.

CoralAle3531

10/30/2024 02:47:28 PM

Nope,I left recipe as is....loved it!

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