Baked Chicken Casserole – So quick and flavorful. Everyone will love this delicious baked chicken casserole! This easy Tuscan chicken casserole recipe combines spinach, garlic, sun-dried tomatoes, cream cheese, and parmesan and comes together quite quickly for a busy day’s meal. Just like our popular spinach chicken casserole, it is also keto-friendly, gluten-free, and low carb. Enjoy!
Ingredients List for the Baked Chicken Casserole
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- 1 lb (450g) boneless skinless chicken breast (about 2 chicken breasts, sliced horizontally)
- 6 oz frozen chopped spinach, thawed and squeezed dry
- 3 oz cream cheese, softened
- 1/3 cup heavy cream
- 4 cloves garlic, minced
- 1/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/3 cup grated parmesan cheese
- 8 oz jar sun-dried tomatoes, drained with 1 tbsp oil reserved, and chopped
- 3/4 cup mozzarella cheese, grated
- 1 tablespoon fresh chopped parsley
Making this recipe?
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How to make the chicken casserole
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- Prep chicken – Lay chicken breasts in a baking dish, season with salt, pepper, and garlic.
- Make filling – Mix spinach, cream cheese, heavy cream, garlic, salt, onion powder, chili powder, black pepper, Italian seasoning, parmesan, and half the mozzarella. Spread over chicken, top with sun-dried tomatoes, drizzle with their oil, and sprinkle remaining mozzarella.
- Bake & serve – Cover and bake, then uncover to finish until chicken is fully cooked. Serve hot with sides like cauliflower rice or zucchini noodles.
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Tuscan chicken casserole tips
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- Use your chicken leftovers: You can use your leftover chicken to make this Tuscan chicken casserole. Just bake in the oven for 15 or 20 minutes, depending on the amount of chicken used.
- Add a pinch of mustard powder or cayenne for an extra kick.
- If you want a crisp, crunchy topping, sprinkle your chicken casserole with breadcrumbs. Panko is wonderfully flaky and delicate, while crushed pork rind might be a good option for those following a low carb or keto diet.
- You can cut the chicken breasts into strips or pieces and mix them with the spinach and cream cheese mixture and seasoning for a “family-style” dinner that cooks quicker!
- Chop the sundried tomatoes if you don’t like big chunks.
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How to keep the tuscan chicken casserole leftovers
You can keep any baked Tuscan chicken casserole leftovers in an airtight container in your refrigerator for up to 2 days. Reheat in the microwave or covered in the oven. You can also freeze for up to 3 months.
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Baked Tuscan Chicken Casserole
This baked Tuscan chicken casserole recipe is so quick to make and flavorful. Everyone will love it!
Ingredients
- 1 lb (450g) Boneless skinless chicken breast (about 2 chicken breasts, sliced horizontally)
- 6 oz frozen chopped spinach, thawed and squeezed dry
- 8 oz jar sun-dried tomatoes, drained with 1 tbsp oil reserved, and chopped
- 3 oz cream cheese, softened
- 1/3 cup heavy cream
- 3/4 cup mozzarella cheese, grated
- 1/3 cup grated parmesan cheese
- 4 cloves garlic, minced
- 1/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh chopped parsley
Instructions
- Lay the chicken breasts flat on the bottom of a large baking dish. Season the chicken breasts with salt, pepper and half of the garlic.
- Preheat your oven to 400ºF (200ºC).
- In a bowl, mix the spinach, cream cheese, and heavy cream. Add the remaining half of the garlic, salt, onion powder, chili powder, black pepper, and Italian seasoning and beat to combine. Add parmesan cheese and 1/2 of the mozzarella cheese and continue beating to combine.
- Spread the spinach and cream cheese mixture on top of the chicken breasts, top with sun-dried tomatoes, then drizzle a tablespoon of oil from the sun-dried tomatoes. Finish by topping the chicken casserole with mozzarella cheese.
- Bake the Tuscan chicken casserole for 35 minutes: Cook for 20 minutes loosely covered with foil then uncover and bake 15 minutes or until the chicken is cooked through (165˚F - 71ºC internal temperature).
- Serve the Baked Tuscan chicken casserole immediately with your choice of sides (cauliflower rice, zucchini noodles...) - Enjoy!
Nutrition
Nutrition information for this recipe.
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Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
I cooked this recipe once before, followed the recipe perfectly and it became one of my most favorites. So I’m making it to take to a girl’s weekend. Can you freeze it before cooking and fully cook it later, or are you recommending you cook it first before freezing?
Just tried this recipe this evening. We loved it!
This was really tasty. I substituted some chopped kale instead of the spinach, cause that's what I had in my fridge. I also realized that what I thought was a jar of sundried tomatoes in my pantry turned out to be chipotle peppers, so I threw in some cherry tomatoes instead and it was great. Looking forward to trying this next time with actual sundried tomatoes!
This recipe is fabulous!!! Chicken was tender, dried tomatoes on top gave it a savory flavor, and I even left it in the oven (on off) while I got the rest of dinner ready... definitely one to impress guests...thank you!
Outstanding!!! Restaurant quality! I did put a small amount of oil in the pan before cooking (9x13 glass pan) to keep it from sticking but otherwise followed the recipe as written. I don’t see how some have had dry chicken; mine was swimming in liquid. One issue I do have is that parsley is listed as an ingredient but was not used in the steps. I realize it would be chopped and sprinkled over (likely) but don’t list it if you don’t tell how to use it.
