Simple Tuscan Chicken Casserole
A heartwarming dish that combines tender chicken, fresh vegetables, and aromatic herbs, perfect for busy weeknights.
Equipment
- Skillet
- Baking Dish
- Aluminum Foil
Ingredients
Chicken
- 1.5 pounds Boneless, Skinless Chicken Breast Cut into bite-sized pieces.
Vegetables
- 2 medium Bell Peppers (1 red, 1 yellow) Chopped.
- 1 medium Zucchini Sliced.
- 4 cloves Garlic Minced.
Sauce
- 3 tablespoons Extra Virgin Olive Oil For sautéing.
- 1 cup Heavy Cream For a creamy sauce.
- 1 cup Freshly Grated Parmesan Cheese For topping.
- 2 teaspoons Italian Seasoning Blend of dried herbs.
Seasonings
- Salt and Pepper To taste.
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add chicken pieces, season with salt and pepper, and cook for 5-7 minutes until golden brown.
- Add chopped bell peppers and zucchini, cooking for an additional 5 minutes.
- Pour in heavy cream and stir to combine.
- Sprinkle in Italian seasoning and half of the Parmesan cheese, stirring until melted.
- Transfer the mixture to a greased baking dish and top with remaining Parmesan cheese.
- Cover with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 15 minutes until golden brown.
- Let cool for 5 minutes before serving.
- Garnish with fresh basil or parsley if desired and serve warm.
Notes
For variations, consider adding spinach, using different cheeses, or substituting chicken with turkey or chickpeas.