Baked Tuscan Chicken Casserole Recipe

There's something irresistibly comforting about the rich aroma of creamy, garlicky chicken mingled with sun-dried tomatoes and bubbling cheese fresh out of the oven. This Baked Tuscan Chicken Casserole wraps all that goodness into a dish that’s both luxurious and weeknight-friendly.

I first made this on a chilly fall evening with what I had in the fridge—some spinach, a handful of sun-dried tomatoes, and a couple of chicken breasts. One bite in, and it instantly earned a place in our regular rotation. It’s creamy, cheesy, full of bold Italian flavors, and best of all—effortless to put together. Whether you're cooking for the family or meal-prepping for the week, this one's a keeper.

Let’s dive into what makes this dish so crave-worthy.

Why You’ll Love This Baked Tuscan Chicken Casserole

Get ready to fall hard for this rich, savory casserole that’s as comforting as it is easy to make. Whether you're a seasoned cook or just learning your way around the kitchen, this recipe is made to impress with minimal fuss.

First, it’s quick and beginner-friendly. You’ll be amazed how easily it comes together—just mix, layer, and bake. No stovetop juggling or fancy techniques required.

It also checks all the boxes for weeknight dinners: hearty, filling, and made in under an hour from start to finish. It’s one of those dishes you can prep ahead and pop in the oven when the timing works for you.

Budget-wise, it’s surprisingly cost-effective. You’re using common, pantry-friendly ingredients like chicken, spinach, and pasta. A little cream and cheese go a long way in flavor, making it a high-impact, low-cost meal.

And let’s not forget the versatility. This casserole is endlessly adaptable—you can swap in different proteins, mix up the veggies, or even make it low-carb by skipping the pasta and adding more greens.

If you're already excited, just wait until you see how simple the ingredient list is.

Ingredients Notes

What makes this casserole shine is how each ingredient contributes to its signature Tuscan-inspired flavor—bold, creamy, and satisfying with every bite.

The chicken is the centerpiece here. I recommend boneless, skinless chicken breasts or thighs. Thighs tend to stay juicier during baking, but breasts work well if that’s what you have on hand. Just make sure to chop them into even pieces for uniform cooking.

Next comes the sun-dried tomatoes, which add a sweet, tangy richness that really sets this dish apart. I prefer the oil-packed kind for extra flavor and moisture. Give them a rough chop before mixing them in so they distribute evenly throughout the casserole.

Fresh spinach adds color and balance, cutting through the richness of the creamy sauce. You’ll be surprised how much it wilts down, so don’t skimp! If using frozen spinach, just be sure to thaw and squeeze out as much liquid as possible.

The creamy sauce is made from heavy cream, Parmesan, and garlic. It gets thick and luscious in the oven, soaking into the chicken and pasta. For a lighter version, you can sub half-and-half, but keep in mind it won’t be quite as indulgent.

To tie everything together, a combination of mozzarella and Parmesan cheese on top ensures that perfect golden-brown crust. Use freshly grated cheese if possible—it melts better and has a bolder flavor.

You won’t need much in terms of special equipment—just a large mixing bowl, a sauté pan (if pre-cooking the chicken), and a 9x13-inch casserole dish. A cheese grater and a sturdy spatula will also come in handy.

How To Make This Baked Tuscan Chicken Casserole

Making this casserole is wonderfully straightforward. Here’s how to bring it all together, step by step.

Start by preheating your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or nonstick spray. If you’re not using pre-cooked chicken, start by searing the chicken pieces in a hot skillet with a little oil, salt, and pepper until just golden on the outside—they’ll finish cooking in the oven.

In a large bowl, combine your chopped chicken, sun-dried tomatoes, fresh spinach, garlic, and half of the mozzarella and Parmesan. Stir in the cream and mix well to evenly coat everything. If you’re including cooked pasta in your version, now’s the time to fold it in. Make sure it’s slightly undercooked so it doesn't go mushy in the oven.

Pour the mixture into your prepared casserole dish and smooth it out with a spatula. Sprinkle the remaining cheese over the top in an even layer. You can add a little extra Parmesan if you like that salty, crispy topping.

Cover the dish loosely with foil and bake for 20 minutes. Then remove the foil and bake another 10–15 minutes, or until the cheese is melted and bubbling with golden spots. You’ll know it’s ready when the edges are slightly crispy and the center is hot and creamy.

Let it rest for about 5 minutes before serving—this helps the sauce thicken and makes for easier slicing. Total cook time is around 35–40 minutes, making this an ideal one-pan solution for busy evenings.

Storage Options

This casserole keeps beautifully, making it perfect for leftovers or meal prep. Once cooled, store any remaining portions in an airtight container in the refrigerator. It will stay fresh for up to 4 days.

If you're planning ahead, you can also freeze the casserole—either baked or unbaked. For best results, assemble the casserole, wrap it tightly with plastic wrap and foil, and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and bake as directed.

Leftovers reheat well in the microwave or oven. If microwaving, cover loosely with a damp paper towel and heat in 1-minute intervals. For the oven, reheat at 350°F until warmed through, covering with foil to prevent the cheese from over-browning.

Variations and Substitutions

One of the best parts about this recipe is how adaptable it is. You can customize it to suit your dietary needs, pantry inventory, or personal taste preferences.

For a low-carb option, skip the pasta altogether and double up on spinach or add riced cauliflower. The casserole still comes out hearty and flavorful without the carbs.

Not a fan of chicken? Swap it with Italian sausage or cooked turkey for a slightly different flavor profile. Ground chicken or turkey also works well if you want to cut back on fat.

Dairy-free? Use your favorite plant-based cream and shredded vegan cheese alternatives. Just be sure to check that they melt well and won’t separate under heat.

Looking to sneak in more veggies? Add in sautéed mushrooms, zucchini, or bell peppers. These all complement the Tuscan flavors beautifully and add a nice texture contrast.

You can even make this into a pasta bake by stirring in cooked penne or rotini before baking. It’s a great way to stretch the meal if you're feeding a crowd or want leftovers for lunch.

However you tweak it, don’t be afraid to get creative. This casserole is incredibly forgiving—and often, those little swaps and surprises are what make it uniquely yours.

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