Oh, the magic of Italian casseroles! There’s something about layering ingredients—like a painter with a canvas—that brings joy to my kitchen.
Picture this: tender chicken mingling with zesty tomatoes and aromatic herbs in a cozy dish that’s just as comforting as a warm hug on a chilly evening.
Whether it’s a rainy Tuesday or a sun-dappled Sunday, this easy Italian Chicken Casserole is your ticket to a little piece of culinary heaven.
Steps
- Boil the linguine according to the instructions on the package, then drain and set aside. Meanwhile, preheat your oven to 350°F and lightly grease a 13×9-inch casserole dish with cooking spray.
- In a large skillet, heat olive oil over medium-high heat. Sauté the mushrooms for about 5 minutes until they start to soften, then add minced garlic and sundried tomatoes. Cook for an additional 2 minutes, stirring often to prevent the garlic from burning.
- Sprinkle cornstarch over the mushroom mixture, ensuring it coats everything evenly. Gradually whisk in the chicken broth, heavy cream, and milk. Add salt and pepper to taste, and let the mixture cook for about 10 minutes, stirring occasionally until it thickens slightly.
- Once the sauce has thickened, add the spinach and parmesan cheese, stirring to combine, and remove from heat. Pour this creamy sauce over the cooked linguine in a large mixing bowl, adding the cubed chicken as well.
- Mix everything thoroughly and transfer the pasta mixture into the prepared casserole dish. Sprinkle the shredded mozzarella cheese on top.
- Cover the casserole with foil and bake for 25 minutes. Then, remove the foil and bake for another 5 minutes, or until the top is golden brown. For extra browning, you can broil for a few minutes, but keep a close eye to avoid burning.
Ingredients
- 1 pound cooked, cubed chicken breasts (preferably grilled, rotisserie is also an option)
- 1 box (16 ounces) linguine
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup sundried tomatoes, chopped (or roasted red peppers as an alternative)
- 2 tablespoons cornstarch
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups milk
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon fresh black pepper
- 5 ounces baby spinach
- 8 ounces fresh sliced mushrooms
- 1/2 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese (or another Italian cheese blend)
FAQ
- Can I use a different type of pasta instead of linguine?
- Yes, you can substitute linguine with other pasta types like fettuccine or penne. Just keep in mind that cooking times may vary, so adjust accordingly.
- What can I use as a substitute for sundried tomatoes?
- If sundried tomatoes aren’t available, roasted red peppers are a great alternative that complements the flavors in the casserole.
- Can I make this recipe dairy-free?
- The recipe is quite dairy-heavy, but you could try using dairy-free milk and cheese alternatives. However, this may alter the taste and texture of the dish.
- How can I make this dish more flavorful if I don’t have grilled chicken?
- Grilled chicken adds a lot of flavor, but if you don’t have it, consider seasoning your chicken with spices like paprika or Italian herbs before cooking.
- Is it possible to prepare this casserole in advance?
- Yes, you can prepare the casserole up to the baking step, cover it, and refrigerate it for a day. When ready to serve, bake it as directed, adding a few extra minutes if it’s cold from the fridge.
Tips
- Use grilled chicken if possible, as it enhances the flavor of the casserole significantly. However, rotisserie or any cooked chicken will also work well in this dish.
- If sundried tomatoes are unavailable, roasted red peppers are a great alternative that blends seamlessly with the other ingredients.
- To achieve a golden-brown topping, consider broiling the casserole for a few minutes after baking. Just be sure to keep a close eye on it to prevent burning.
- This dish pairs beautifully with a fresh salad and warm, crusty bread, making for a comforting and satisfying meal.
Equipment
- Large Skillet – A large skillet is necessary for sautéing the mushrooms, garlic, and sundried tomatoes, as well as for preparing the sauce.
- 13×9 Casserole Dish – This specific size is recommended for baking the casserole.
- Whisk – Useful for whisking the cornstarch, chicken broth, heavy cream, and milk to ensure a smooth sauce.
- Cooking Spray – For coating the casserole dish to prevent sticking.
