This Tuscan Chicken Casserole was amazing. I enjoy my recipes (or I wouldn’t share them) but this was over the top good. I would serve it for company I wanted to impress any day of the week. The creamy sun-dried tomato sauce on top of tender chicken and covered with provolone was incredible. You would never know how easy this is or that it has less than 10 ingredients.
Tuscan Chicken Casserole – Low Carb, Grain Free, Gluten Free, Keto, THM S
One of my favorite things ever is the sun-dried tomato sauce at Olive Garden. In my vegetarian days, I loved the Portobello Mushroom Ravioli there. I would dip my breadsticks in the sauce and sigh in satisfaction.
If you love those mushroom ravioli as much as I did make sure to check out my Tuscan Stuffed Mushrooms!
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I don’t eat ravioli anymore. I don’t love pasta enough to try any of the homemade low carb versions out there so I decided to make a similar sauce for chicken. The sun-dried tomato sauce was always the best part of that dish and it is the best part of my Tuscan Chicken Casserole as well. I had to refrain myself from licking the casserole dish as I was putting away the leftovers. I did scrape every bit I could off with the spatula. Which I did lick. Repeatedly.
Once the casserole is prepared you can wait to bake it. I prepped it in the early afternoon, put it in the fridge, and then baked it right before dinner. You will need to increase the final baking time if it is cold when you put it in the oven.
You can also just make this with leftover cubed or shredded chicken or thin sliced chicken breasts. Just proceed with the sauce recipe and adjust the cooking time as needed.
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This Tuscan Chicken Casserole was amazing. I would serve it for dinner company I wanted to impress any day of the week. The creamy sun-dried tomato sauce on top of tender chicken and covered with provolone was incredible. You would never know how easy this is or that it has less than 10 ingredients.
- 3 lb chicken tenders
- 2 tbsp sun-dried tomatoes
- 3 tbsp warm water
- 12 fresh basil leaves
- 8 oz cream cheese
- 1 tsp roasted or regular garlic powder
- 1/2 tsp salt
- 3 oz cooking liquid from the chicken or chicken stock
- 5 oz fresh baby spinach
- 12 slices provolone cheese
- Preheat oven to 350.
- Cook the chicken tenders until cooked through. I cook mine in a covered casserole dish for 30 minutes at 350. Reserve 3 oz of the cooking liquid and drain the rest.
- In a small blender or food processor puree the sun-dried tomatoes and warm water until they are pureed. Add the basil and process until it is chopped.
In a medium bowl mix the sun-dried tomato puree, cream cheese, garlic powder, salt, and cooking liquid or chicken stock. Once it is pretty smooth, mix in the spinach.
- Spread the sauce on top of the chicken tenders. Top with the provolone cheese. Bake for an additional 15 minutes or until the cheese is bubbly.
Once the casserole is prepared you can wait to bake it. I prepped it in the early afternoon, put it in the fridge, and then baked it right before dinner. You will need to increase the final baking time if it is cold when you put it in the oven.
You can also just make this with leftover cubed or shredded chicken or thin sliced chicken breasts. Just proceed with the sauce recipe and adjust the cooking time as needed.
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