Chicken Caprese Casserole is so easy and scrumptious every time! I was searching for more healthy entrées when I came across a gorgeous image of caprese-stuffed chicken and knew I had to make it. I didn’t have all the exact ingredients, but I was close and that was good enough for me. And, not one to avoid a shortcut if at all possible, I turned it into a casserole so I wouldn’t have to pound out the chicken. 😃
Chicken Caprese Casserole
- 2 Tbsps. light olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced (2 heaping tsps. jarred)
- 2 large bags baby spinach
- 1/4 cup water
- salt & pepper
- 6 chicken breasts, cut into bite-sized pieces
- 1 pkg. sliced smoky provolone cheese
- 1 pint grape tomatoes, sliced in half (or 2-3 tomatoes diced and drained)
- 2 cups mozzarella cheese, shredded
- 2 Tbsps. dried crushed basil
Preheat oven to 400 degrees. Spray a 9″ x 13″ or larger baking dish with cooking spray.
Heat oil in a large skillet over medium-high heat then add onion and saute for 4 minutes or so. Add garlic and continue cooking and stirring for about a minute. Add spinach and a 1/4 cup of water, season with salt and pepper, and then cook just until wilted, 2-3 minutes. Set aside.
Spread the cubed chicken breast in the baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Toss around a bit to coat then spread out in an even layer.
Cover chicken with spinach mixture then top with sliced provolone cheese.
Spread halved grape tomatoes over the cheese then lightly salt and pepper. Cover tomatoes with shredded mozzarella cheese then sprinkle basil over all.
Bake in the oven for 25-30 minutes or until bubbling around the edges and cheese is nicely browned. Serve with a crusty garlic bread.
Happy eating! 😊