Introduction
The kitchen smelled like garlic and sun-dried tomatoes the minute I pulled this together. This Baked Tuscan Chicken Casserole always makes the house feel warm, and it sings of simple comfort. This always takes me back to Sunday dinners. I often tweak it after reading other casseroles, like Paula Deen’s chicken casserole, but this version stays my go-to.
Why You’ll Love This
- Quick to assemble—ready in about an hour.
- Cozy, melty cheese and bright tomatoes—kid-approved.
- Uses leftover chicken or rotisserie—they keep costs down.
- Great for meal prep; freezes well for later meals.
- Feels fancy, yet forgiving for weeknights.
Quick Recipe Snapshot
- Servings: 4–6
- Prep time: 15 minutes
- Cook time: 25–30 minutes
- Total time: 40–45 minutes
- Skill level: Easy
- Taste: savory + tangy + creamy
You can trust this dish; it’s forgiving and folds into weeknight dinners easily.
Ingredients You’ll Need
- 2 cups cooked chicken, shredded
- 8 oz cream cheese, softened
- 2 cups fresh spinach
- 1 cup sun-dried tomatoes, chopped
- 1 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup cooked pasta (optional)
Chef notes:
- Use rotisserie chicken to save time.
- Drain sun-dried tomatoes for less oil.
- Fresh spinach wilts quickly in the oven.
- Room-temp cream cheese mixes more smoothly.
How to Make It
- First, preheat the oven to 350°F (175°C) so it’s hot when the casserole goes in. This Baked Tuscan Chicken Casserole likes an even oven.
- Next, in a large bowl, add the shredded chicken and softened cream cheese. Use a spatula to mash and combine until mostly smooth.
- Then stir in the spinach, sun-dried tomatoes, parmesan, garlic powder, Italian seasoning, and a few grinds of black pepper. Mix until everything mingles and the spinach looks evenly distributed.
- If using pasta, fold in the cooked pasta now so it soaks up the creamy mix.
- Meanwhile, grease a baking dish and spread the mixture evenly. Sprinkle the mozzarella over the top in a thin, even layer.
- Bake for 25–30 minutes. Watch for bubbling in the center and golden edges on the cheese—those cues mean it’s done.
- Finally, remove it and let it rest 5–10 minutes; the filling will set and slice neater. Serve warm and enjoy the aroma.
Kitchen Tips (From My Kitchen)
- Time-saver: Use pre-cooked rotisserie chicken to cut prep in half.
- Common mistake + fix: Don’t overload with pasta—add only 1 cup or the casserole gets watery.
- Simple variation: Stir in cooked bacon pieces or a splash of lemon juice for brightness, or try bacon-wrapped chicken tenders inspiration.
Serving Ideas
- Weeknight dinner: Serve with a simple green salad and crusty bread.
- Brunch twist: Spoon over toasted English muffins and top with a fried egg.
- Holiday side: Pair with roasted vegetables for a firm, cozy plate.
- Garnish idea: Fresh basil or chopped parsley and extra parmesan.
Also, it pairs nicely with a light pasta like linguine for a fuller meal, similar to Cajun chicken pasta pairings.
Storing & Leftovers
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze in portions for up to 2 months; thaw overnight in the fridge.
- Reheat: Warm gently in a 350°F oven to keep cheese melty, or microwave covered for single portions.
Leftover idea: Turn it into a creamy melt sandwich with ciabatta.
Baked Tuscan Chicken Casserole
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken and softened cream cheese using a spatula until mostly smooth.
- Stir in the spinach, sun-dried tomatoes, parmesan, garlic powder, Italian seasoning, and black pepper until evenly mixed.
- If using pasta, fold it into the mixture now.
- Grease a baking dish and spread the chicken mixture evenly in it.
- Sprinkle the mozzarella cheese over the top in an even layer.
- Bake for 25–30 minutes, watching for bubbling in the center and golden edges on the cheese.
- Remove from the oven and let rest for 5–10 minutes before serving.
Notes
FAQs
Q: Can I make this ahead?
A: Yes. Assemble the casserole, cover, and refrigerate up to 24 hours. Bake straight from the fridge—add a few extra minutes.
Q: What substitutions work?
A: Swap cream cheese for ricotta or use kale instead of spinach. Sun-dried tomatoes add the signature tang—don’t skip them if you can help it.
Q: How do I know it’s done?
A: The cheese should bubble and brown slightly on top, and the center should be hot. A 170°F internal temp is safe, but visual cues work fine.
Q: Can I freeze Baked Tuscan Chicken Casserole?
A: Yes—you can freeze portions. Thaw in the fridge before reheating for best texture.
Final Thoughts
I love this dish because it hits that cozy, comforting note without fuss. It adapts to what’s in your fridge and still comes out tasting like a little Sunday celebration. Give it a try, tweak the herbs, and make it yours—this Baked Tuscan Chicken Casserole.
Conclusion
If you want another take on this idea, try the Eatwell101 Baked Tuscan Chicken Casserole recipe for a similar classic. Also, for a simpler roasted version, I like the Lemons & Zest Simple Baked Tuscan Chicken for a quick weeknight plan.
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