BHG.com  /  Recipes & Cooking

Chicken Florentine Artichoke Bake
  • Share
  • Print
  • Rate

Chicken Florentine Artichoke Bake
Makes: 6 to 8 servings
Bake: 350°F 30 mins Cook: 5 mins
  • make this recipe
  • user reviews (37)
Chicken Florentine Artichoke Bake
Ingredients
  • 8
    ounces dried bow tie pasta
  • 1
    small onion, chopped
  • 1
    tablespoon butter
  • 2
    eggs
  • 1 1/4
    cups milk
  • 1
    teaspoon dried Italian seasoning
  • 1/4 - 1/2
    teaspoon crushed red pepper (optional)
  • 2
    cups chopped cooked chicken
  • 2
    cups shredded Monterey Jack cheese (8 oz.)
  • 1
    14 ounce can artichoke hearts, drained and quartered
  • 1
    10 ounce frozen chopped spinach, thawed and well drained
  • 1/2
    cup oil-packed dried tomatoes, drained and chopped
  • 1/4
    cup grated Parmesan cheese
  • 1/2
    cup soft bread crumbs
  • 1/2
    teaspoon paprika
  • 1
    tablespoon butter, melted
Directions

1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.

2. In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole.

3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.

Nutrition Facts (Chicken Florentine Artichoke Bake)
  • Servings Per Recipe 6,
  • Calories 531,
  • Protein (gm) 36,
  • Carbohydrate (gm) 41,
  • Fat, total (gm) 24,
  • Cholesterol (mg) 163,
  • Saturated fat (gm) 13,
  • Monosaturated fat (gm) 8,
  • Polyunsaturated fat (gm) 2,
  • Dietary Fiber, total (gm) 5,
  • Sugar, total (gm) 6,
  • Vitamin A (IU) 4227,
  • Vitamin C (mg) 15,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 181,
  • Cobalamin (Vit. B12) (µg) 1,
  • Sodium (mg) 897,
  • Potassium (mg) 500,
  • Calcium (DV %) 475,
  • Iron (DV %) 5,
  • Percent Daily Values are based on a 2,000 calorie diet
Add your review
You must be logged in to leave a comment. Register | Log In

Please confirm your comment by answering the question below and clicking "Submit Comment."

Submit Comment
Reviews (37)
4215912531
anonymous wrote:

My family enjoyed it but we all agreed it needed something else. I'm considering adding some kind of a fettucine sauce to the leftovers. It could have used some garlic also. I used Panko bread crumbs.

1/17/2012 07:02:56 PM Report Abuse
Adreeve1 wrote:

I made this for my family tonight. My husband had seconds and the kids (10 and 12) loved it. We are thinking it will be good to make ahead for the busy days and then pop into the oven when we get home. The ingredients are healthy and fresh. Good, light flavor. I used only 1/4 tsp of the red peppers and will definitely increase it next time.

1/7/2012 09:44:48 PM Report Abuse
suefitz105 wrote:

The flavors in this casserole are wonderful together. I used a smoky paprika in the topping and it really added a nice taste.

10/12/2011 07:02:07 PM Report Abuse
d-goddess67 wrote:

Have made this twice and my family loved it!! I used marinated artichokes and roasted red Italian peppers ... also subbed 0% Greek yogurt instead of milk. Delicious!!

10/11/2011 07:19:39 PM Report Abuse
martinaakeson wrote:

Unfortunately I forgot to get chicken when shopping for this recipe (senior moment in my 40's?) so I just made it without. I used cavatappi pasta (in the pantry, had to use it) and a mozarella/provolone/cheddar blend I got at Costco. Even without chicken, and with my modifications (based on what I had on hand) this recipe is delicious!

9/15/2011 06:13:35 PM Report Abuse
Top Brands
BHG Real Estate