At 12 Tomatoes, we’ve made a lot of chicken casseroles. Oftentimes, they’re ones that are a little bit retro in style and feature a can of soup and a crushed cracker, chip, or breadcrumb topping. You know the type — they’re creamy, they’re crunchy, they’re comforting. Well, this Baked Tuscan Chicken Casserole is not that type of casserole. It is creamy and comforting — that’s true — but it’s a little more elevated than your basic casserole. With a creamy spinach and sundried tomato kissed sauce, it’s perfect for company but easy enough for any given weeknight too.

First, you’re going to start by cutting two chicken breasts in half lengthwise so you end up with four thin chicken breasts. Season those with salt and pepper, place them in a baking dish, and top them with some minced garlic.

Then, you’ll make your sauce, but don’t worry, it’s not complicated. Beat together some cream cheese, heavy cream, paprika, garlic, and Italian seasoning, and then mix in some mozzarella and parm for good measure.

Pour that allll over and around the chicken and then drizzle it with a little oil from the sundried tomato jar.

(And scatter some tomatoes over it too.)

That goes into the oven, covered, until the chicken cooks through, and then you’ll stir some spinach into the sauce, top it with more mozzarella, and pop it back in the oven.

At that point it should be melty and bubbly and beautiful. Chicken is a great companion to so many flavors and here it’s absolutely divine paired with that creamy, cheesy sauce and the tang of sun-dried tomatoes. It’s a showstopping bake!