Creamy Tuscan Chicken Casserole with Spinach and Sun-Dried Tomatoes
Description
This is the kind of dinner that’s hearty and satisfying without requiring much planning or work. This Tuscan chicken casserole comes together quickly and bakes in one dish. It’s perfect for weeknight dinners and casual get-togethers. The flavors are bold but familiar. Garlic, sun-dried tomatoes, spinach, and mushrooms blend in a creamy sauce, creating a dependable and comforting dish.
Ingredients
Instructions
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Prepare the chicken: Trim the fat from the thighs. Then, cut it into bite-sized pieces. This ensures that the chicken cooks evenly and is easy to eat.
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Season the chicken for at least 1 hour or overnight. Mix the chicken with 4 cloves of minced garlic, ⅛ tsp of salt, and ⅛ tsp of pepper. This step builds the flavor early without adding extra work later.
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Layer the chicken on the bottom of a 9x9 casserole dish.
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Saute the mushrooms in olive oil and butter in a small skillet over a medium heat, until softened. Add the remaining garlic and continue to saute until fragrant, about 30 seconds.
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Layer the mushrooms and garlic evenly over the chicken
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Make the sauce: In a bowl, mix the heavy cream, and cream cheese until smooth.
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Add the spinach to the bowl. Then, mix in the remaining salt and pepper. Next, add the onion powder, chili powder, and Italian seasoning. Mix thoroughly to combine.
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Add the sun-dried tomatoes with their oil, artichoke hearts, and Parmesan cheese to the bowl. Then, mix in half to two-thirds of the mozzarella cheese. Stir until everything is well combined.
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Layer the spinach mixture evenly over the chicken.
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Sprinkle the remaining mozzarella cheese over the top of the casserole.
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Bake the casserole at 400°F. Cover it for the first 20 minutes. Uncover it for the last 15 minutes. This will let the casserole bubble and the cheese brown lightly.
Note
Quick Tips
Use chicken thighs for the best results. They stay moist and flavorful. You can use chicken breast if you prefer. Just keep in mind that the cooking time may vary.
Remove extra moisture from the spinach and from the artichoke hearts. This keeps the casserole from being too watery and helps to balance the flavors.
Fresh spinach works as a substitute, but frozen spinach is easier and cheaper. If using fresh spinach instead of frozen, use about 4 - 5 cups loosely packed. Roughly chop it, then sauté briefly in a dry skillet or with a splash of olive oil just until wilted. Let it cool and squeeze out excess moisture before adding it to the mixture.
This casserole goes well with roasted veggies, rice, or a fresh green salad to round out the meal.
Grocery List (By Department)
Meat
⦁ Chicken thighs
Dairy
⦁ Heavy cream
⦁ Cream cheese
⦁ Mozzarella cheese
⦁ Parmesan cheese
Frozen
⦁ Frozen spinach
Produce
⦁ Garlic
Canned / Jarred
⦁ Sun-dried tomatoes (with oil)
⦁ Artichoke hearts
Pantry / Spices
⦁ Salt
⦁ Black pepper
⦁ Onion powder
⦁ Chili powder
⦁ Italian seasoning
Note
This casserole is a tasty and dependable dinner option that fits real life. Meals don't have to be complicated to be flavorful and satisfying. It features tender chicken with a rich, creamy sauce, balanced by the tang of artichoke hearts and sun-dried tomatoes. It’s sure to be a regular in your dinner lineup. It is a perfect choice for both weeknight dinners and casual gatherings. It's easy to make, delicious to eat, and sure to please everyone.
Love this! Definitely will be trying this one!
Thank you! I hope you enjoy it as much as we do.