Baked Tuscan Chicken Casserole

 

• 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

1. To make the baked Tuscan chicken Casserole: Preheat your oven to 400ºF (200ºC).

2. In a bowl, beat together the spinach, cream cheese, and heavy cream. Add half 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.

3. Lay the chicken breasts flat in the bottom of a large baking dish. Season the chicken breasts 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 the chicken casserole with mozzarella cheese.