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Italian Chicken Casserole with Sun-Dried Tomatoes and Spinach Recipe

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4 from 7 reviews

This Italian Chicken Casserole combines tender cooked chicken, linguine pasta, and a creamy garlic and sun-dried tomato sauce enriched with spinach, parmesan, and mozzarella cheeses. Baked to perfection, this hearty and comforting casserole is perfect for a family dinner, delivering rich flavors and satisfying textures in under an hour.

  • Total Time: 40 minutes (if baked immediately), up to 1 hour 10 minutes if refrigerated before baking
  • Yield: 8 servings

Ingredients

Pasta and Protein

  • 1 pound cooked and cubed chicken breasts (or use a rotisserie)
  • 16 ounce linguine noodles

Sauce and Vegetables

  • 2 Tablespoons olive oil
  • 4 cloves garlic (pressed)
  • 1/2 cup sun dried tomatoes (chopped)
  • 2 Tablespoons cornstarch
  • 1 cup chicken broth
  • 2 cups heavy whipping cream
  • 1 cup milk
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 5 ounce package fresh spinach

Cheese Toppings

  • 1/2 cup parmesan cheese (grated)
  • 2 cups shredded mozzarella cheese (divided)

Instructions

  1. Cook the linguine: Boil the linguine noodles according to the package directions until al dente. Drain well and set aside to keep warm.
  2. Prepare the sauce base: In a large skillet, heat olive oil over medium-high heat. Add the pressed garlic and chopped sun-dried tomatoes and cook for about 2 minutes until fragrant and slightly softened.
  3. Thicken the sauce: Sprinkle cornstarch into the skillet and mix thoroughly to combine with the garlic and tomatoes, creating a slurry for thickening.
  4. Add liquids and seasonings: Slowly whisk in the chicken broth, heavy cream, and milk. Stir in kosher salt and black pepper. Allow the sauce to cook and thicken over medium heat for about 10 minutes, stirring occasionally.
  5. Add spinach and parmesan: Incorporate the fresh spinach and grated parmesan cheese into the sauce. Allow the spinach to wilt and the cheese to melt, then remove the skillet from heat.
  6. Combine pasta and chicken: Pour the creamy sauce over the cooked linguine noodles, add the cooked cubed chicken, and stir gently to combine everything evenly.
  7. Assemble the casserole: Transfer the mixture into a large 13x9 inch casserole dish. Sprinkle the top evenly with 2 cups of shredded mozzarella cheese.
  8. Bake immediately option: If baking right away, cover the casserole with foil and bake in a preheated 350°F oven for 25 minutes. Then remove the foil and bake for an additional 5 minutes until the cheese is golden brown.
  9. Bake after refrigeration option: If refrigerating before baking, cover with foil and bake in a 350°F oven for 45 minutes. Remove the foil and bake another 5 to 10 minutes until the cheese is browned and bubbly.

Notes

  • Using rotisserie chicken can speed up preparation time.
  • Make sure to cook the pasta until just al dente to prevent it from becoming too soft after baking.
  • If you want a lighter version, substitute heavy cream with half-and-half, but sauce may be less rich.
  • You can prepare the casserole in advance and refrigerate it overnight before baking.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • For a crispier topping, broil the casserole for 2-3 minutes after baking.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 25-55 minutes (depending on immediate or refrigerated baking)
  • Category: Casserole
  • Method: Baking
  • Cuisine: Italian

Find it online: https://avascooking.com/italian-chicken-casserole-with-sun-dried-tomatoes-and-spinach-recipe/