Baked Tuscan Chicken Casserole

A cozy and creamy one-pan dinner featuring shredded chicken, fresh spinach, sun-dried tomatoes, and a melty cheese topping.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 5 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 450

Main Ingredients

2 cups cooked chicken, shredded Use rotisserie chicken to save time.
8 oz cream cheese, softened Room-temperature cream cheese mixes more smoothly.
2 cups fresh spinach Fresh spinach wilts quickly in the oven.
1 cup sun-dried tomatoes, chopped Drain for less oil.
1 cup grated parmesan cheese
1 cup shredded mozzarella cheese Sprinkle over the top.
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup cooked pasta (optional) Don’t overload with pasta to avoid a watery casserole.

Preparation

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.

Baking

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.

Pairs well with a green salad and crusty bread, or served over toasted English muffins topped with a fried egg. Freezes well for two months.