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16) Tuscan Sun-Dried Tomato and Chicken Casserole

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked shredded chicken
  • 2 cups cooked penne or rotini
  • 1 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1 cup baby spinach roughly chopped
  • 1 1/2 cups shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1 cup heavy cream or half-and-half
  • 1/2 cup chicken broth
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp dried basil
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 375°F. Oil a 9x13 baking dish.
  2. Sauté garlic in olive oil 1 minute, stir in cream and broth, then simmer 2 minutes.
  3. Toss chicken, pasta, sun-dried tomatoes, spinach, basil, and half the mozzarella in a bowl. Pour cream mixture over and stir to combine. Season.
  4. Transfer to dish, top with remaining mozzarella and Parmesan.
  5. Bake 20-25 minutes until bubbly and lightly browned. Let sit 5 minutes before serving.