Tuscan Chicken Casserole

Tuscan Chicken Casserole

This Tuscan chicken casserole features boneless chicken breasts in a creamy cheese and sun-dried tomato sauce with spinach and mushrooms, requiring minimal hands-on time, making it perfect for a 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
• 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, such as Knorr®
• 2 tablespoons chicken broth
• 2 tablespoons oil from jar of sun-dried tomatoes

Directions

1. Preheat the oven to 425°F (220°C). Spray an 8x8-inch baking dish with nonstick cooking spray.
2. Season both sides of the chicken with Italian seasoning, paprika, onion powder, pepper flakes, garlic powder, salt, and pepper. Place the chicken in the prepared pan. Layer the spinach over the chicken, mushrooms over the spinach, and sun-dried tomatoes over the mushrooms. Top with mozzarella and Parmesan cheese.
3. For the sauce, beat together cream, Parmesan cheese, garlic, cream cheese, chicken bouillon, chicken broth, and oil in a bowl until just combined. Season with salt and pepper. Pour the mixture over the chicken.
4. Bake the casserole in the preheated oven until bubbly, the chicken is no longer pink, and the juices run clear, about 20 to 25 minutes. An instant-read thermometer inserted into the center of the chicken should read 165°F (74°C).