Baked Tuscan Chicken Casserole
If I ask Maddie what she would like me to make for dinner Baked Tuscan Chicken is usually her response, and I can't blame her. It's delicious with the creamy cheese sauce and tangy sun dried tomato flavors and so easy to make. And if you're watching out for carbs it's good for that, keto-friendly, and gluten-free, too.
Ingredients
Instructions
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Step 1
Preheat your oven to 400ºF
In a bowl mix together the spinach, cream cheese, and heavy cream.
Add half the garlic, salt, onion powder, chili powder, black pepper, and Italian seasoning and mix to combine.
Add parmesan cheese and 1/2 of the mozzarella cheese and continue to combine.
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Step 2
Lay the chicken breasts in the bottom of a large baking dish and season with salt, pepper and the remaining half of the garlic.
Spread the spinach and cream cheese mixture on top of the chicken, top with sun-dried tomatoes then drizzle a tablespoon of oil reserved from the sun-dried tomatoes. Finish by topping with mozzarella cheese.
Bake for 20 minutes loosely covered with foil then uncover and bake 15 minutes or until the chicken is cooked to 165 degrees.
Note
If you make this recipe with cooked shredded chicken you will only need to cook it about 20 minutes or so. The recipe writer, Eat Well 101, suggests topping this dish with panko bread crumbs or crushed pork rinds and of course I've tried them both on top and we love that extra crunch.
