Baked Tuscan Chicken Casserole
Delicious Baked Tuscan Chicken Casserole with creamy cheese sauce and tangy sun-dried tomato flavors, keto-friendly and gluten-free.
Equipment
- large baking dish
Ingredients
Chicken and Spinach Mixture
- 2 large chicken breasts, butterflied or 2 cups of cooked, shredded chicken
- 6 oz frozen chopped spinach thawed and squeezed dry
- 3 oz cream cheese softened
- ⅓ cup heavy cream
- 2 teaspoon garlic minced
- ¼ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon chili powder
- ¼ teaspoon pepper
- 1 teaspoon Italian seasoning
- ⅓ cup shredded parmesan cheese and some grated kind if desired
- 8 oz jar sun-dried tomatoes drained with 1 tablespoon oil reserved
- ¾ cup shredded mozzarella cheese
Instructions
Preparation Steps
- 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 ½ of the mozzarella cheese and continue to combine.
- 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.
Notes
If using cooked shredded chicken, only cook for about 20 minutes. Can be topped with panko bread crumbs or crushed pork rinds for added crunch.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 5gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 10mgCalcium: 400mgIron: 2mg
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