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–+ servings

Creamy Tuscan Chicken and Rice Casserole

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A comforting one-pan meal with creamy sauce, sun-dried tomatoes, and fresh spinach, perfect for busy weeknights and casual dinner guests.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 510
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked white or brown rice Serves as the hearty base (substitute cauliflower rice for lower carbs, but expect a different texture).
  • 2 cups cooked chicken, shredded or diced Leftover or rotisserie works great.
  • 2 tbsp olive oil For sautéing garlic and tomatoes.
  • 2 cloves garlic, minced Adds aromatic depth.
  • 1 cup sun-dried tomatoes, chopped Choose oil-packed for more richness, or rehydrate dry-packed in warm water.
  • 2 cups fresh spinach Adds color and nutrients; baby spinach is easiest.
  • 1 cup heavy cream The secret to the silky sauce (you can use half-and-half for a lighter version, but texture will be thinner).
  • 1 cup chicken broth Adds savory depth; low-sodium gives you control over salt.
  • 1 cup shredded mozzarella cheese Melts for a golden top.
  • 1/2 cup grated parmesan cheese Adds tang and umami.
  • 1 tsp Italian seasoning Or a pinch of dried basil, oregano, and thyme.
  • Salt and black pepper To taste.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch or similar baking dish.
  2. Warm the olive oil in a large skillet over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant.
  3. Add the chopped sun-dried tomatoes and cook 1–2 minutes to release oils and flavor.
  4. Stir in the fresh spinach and cook until wilted, about 1–2 minutes. Season lightly with salt and pepper.
  5. Pour in the heavy cream and chicken broth. Bring to a gentle simmer and stir to combine. Reduce heat and let the sauce thicken for 2–3 minutes.
Assembly and Baking
  1. Add the cooked rice and cooked chicken to the skillet. Stir until everything is evenly coated with the creamy sauce. Taste and adjust seasoning, adding Italian seasoning, salt, and pepper.
  2. Mix in half of the mozzarella and all of the parmesan so the filling is cheesy throughout. Transfer to the prepared baking dish.
  3. Sprinkle the remaining mozzarella over the top. Bake 15–20 minutes, or until bubbly and the cheese is golden.
  4. Let the casserole rest 5–10 minutes before serving so it firms up for cleaner portions.

Nutrition

Serving: 1gCalories: 510kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 12gSodium: 600mgFiber: 2gSugar: 3g

Notes

For best results, use day-old rice to maintain texture. Pair with a crisp green salad or roasted vegetables for a complete meal. Can be made ahead and baked just before serving.
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