Baked Tuscan Chicken Casserole (Print Version)
Richly flavored baked chicken with sun-dried tomatoes, creamy sauce, spinach, and cheese topping.
# Ingredients:
01 -
2 pounds boneless skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1 teaspoon dried basil
06 -
1 teaspoon dried oregano
07 -
1/2 teaspoon crushed red pepper flakes
08 -
1 teaspoon salt
09 -
1/2 teaspoon black pepper
10 -
1 cup sun-dried tomatoes, chopped
11 -
1 cup heavy cream
12 -
1/2 cup chicken broth
13 -
1/2 cup grated Parmesan cheese
14 -
1 cup shredded mozzarella cheese
15 -
1/4 cup fresh basil, chopped
16 -
2 cups baby spinach
17 -
1 tablespoon balsamic vinegar
18 -
1/2 cup ricotta cheese
# Instructions:
01 -
Preheat your oven to 375°F (190°C).
02 -
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
03 -
Season both sides of the boneless skinless chicken breasts with garlic powder, onion powder, dried basil, dried oregano, crushed red pepper flakes, salt, and black pepper.
04 -
Add the seasoned chicken breasts to the hot skillet and cook for about 6-7 minutes per side, or until fully cooked through and no longer pink in the center. Remove the chicken from the skillet and set it aside to rest.
05 -
In the same skillet, add the chopped sun-dried tomatoes and cook for 1-2 minutes, stirring occasionally.
06 -
Add the heavy cream and chicken broth to the skillet, stirring to combine. Bring the mixture to a simmer and let it cook for 2-3 minutes to thicken slightly.
07 -
Stir in the grated Parmesan cheese and continue to cook for another 1-2 minutes, until the sauce becomes smooth and creamy.
08 -
Slice the cooked chicken breasts into thin strips or bite-sized pieces.
09 -
In a large mixing bowl, combine the sliced chicken, chopped fresh basil, and baby spinach.
10 -
Add the creamy sun-dried tomato sauce mixture to the bowl with the chicken and spinach, stirring everything together until well combined.
11 -
Transfer the chicken mixture to a 9x13-inch baking dish and spread it out evenly.
12 -
Dollop the ricotta cheese on top of the chicken mixture, spreading it out with a spoon. Sprinkle shredded mozzarella cheese over the top.
13 -
Drizzle balsamic vinegar over the top for added flavor.
14 -
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
15 -
Remove the casserole from the oven and let it cool for a few minutes before serving.