We could endlessly debate about how the casserole first came into existence, but the best theory suggests that someone loved a dish and wanted to make as much of it as possible all at once. Firenze Italian Bake certainly supports that theory, especially because it’s almost guaranteed to become one of your favorites! Savory, juicy chicken is mixed with a rich homemade cream sauce, melty cheese, and fresh spinach for that perfect Florentine experience. Sun-dried tomatoes add bursts of bright energy to this comfortingly warm meal. Firenze Italian Bake makes enough so that you can save leftovers for tomorrow, and is so delicious you won’t want to leave a bite behind!
Ingredients
- 1 pound chicken breast, boneless, skinless, and diced
- 2 teaspoons Italian seasoning
- 2 cloves garlic, minced
- 12 ounces short pasta shapes
- 2 cups chicken stock
- 2 cups whole milk
- 1/4 cup cornstarch
- 1 (7-ounce) jar sun-dried tomatoes, drained and roughly sliced
- 1/4 cup parmesan, grated
- 3/4 cup melty cheese such as mozzarella, of your choice, shredded
- 2 heaping cups baby spinach
Directions
Step 1 –Preheat the oven to 430 degrees F.
Step 2 –Place the chicken, the Italian seasoning, the garlic, and the pasta into a 9×13-inch casserole dish.
Step 3 –Whisk together the stock, the milk, and the cornstarch in a bowl.
Step 4 –Pour the stock mixture into the casserole dish and stir to coat.
Step 5 –Cover the casserole dish with foil and bake for 30 minutes.
Step 6 –Transfer the dish from the oven and remove the foil.
Step 7 –Stir in the sun-dried tomatoes, the parmesan, the melty cheese, and the spinach.
Step 8 –Bake uncovered until bubbly and the chicken is cooked through at 165 degrees F, about 10-15 minutes.
Step 9 –Serve.
