Chicken Florentine Artichoke Bake

Artichokes, chicken and spinach come together in this delicious casserole recipe.

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4.0 by 293 people

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  • Makes: 6 servings
  • Bake: 30 mins 350°F
  • Cook: 5 mins

Chicken Florentine Artichoke Bake

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.
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Nutrition Facts (Chicken Florentine Artichoke Bake)

  • Per serving:
  • 531 kcal cal.,
  • 24 g fat
  • (13 g sat. fat,
  • 2 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 163 mg chol.,
  • 897 mg sodium,
  • 41 g carb.,
  • 5 g fiber,
  • 6 g sugar,
  • 36 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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Reviews (7)

293 Ratings
272 Days Ago
Our neighborhood store was out of the sun dried tomatoes, so I substituted about 2T of prepared Sundried Tomato Pesto, omitted the Italian seasoning (it's in the pesto), and added a good couple of squeezes of ketchup (to mimic the sweetness of the sundried tomatoes). The other comments mentioned that it seemed a bit dry, so I also added a can of Cream of Celery Soup (undiluted) since I was out of Cream of Chicken. I also used Colby Jack cheese since I had that on hand. We just had dinner and it was a HUGE hit! Dad, who hasn't really eaten much since mom passed away even had 3 helpings!! Definitely a keeper!!
774 Days Ago
Mmm pantry comfort food. Thanks for posting, I shared this on my May real food meal plan.
775 Days Ago
We found this to be pretty dry. I think it's a pretty good basic recipe, but needs some tweaking. I followed the recipe, for the most part, using rotisserie chicken because I had some left over and I added chopped cooked bacon .Next time I will use an Italian cheese or cheeses (Fontina, a liitle Mozzarella, maybe some Provolone) in the place of the Jack, add some garlic (because I love it!), maybe add some chopped fresh basil and Italian parsley and drizzle the top with extra virgin olive oil. I prepped many of the ingredients the night before and put them in little sandwich bags or small containers. That made it much quicker to throw everything together and get it into the oven after church.
Lori 1133 Days Ago
Did anyone use sun dried tomatoes NOT packed in oil? I mistakenly bought that kind instead. Thanks!
Tori Waters 1169 Days Ago
Can I prepare this before hand and freeze it? I would imagine popping it into the freezer after putting all the ingredients into the baking dish? Then thawing it, baking it and adding the topping? Will it be ok with the raw egg?



Thanks in advance!
ShëRrï Wavrin Anderson 1331 Days Ago
This was amazing. If I could change one thing though, it would be to add something to make this moister. The tang of the sun-dried tomatoes and artichokes added just the perfect taste to the dish! Hubby had seconds and took some leftovers to work. A definite go-to recipe. Be sure to defrost your spinach ahead of time.
Sue Pendley 1363 Days Ago
This was delicious. The sun-dried tomatoes with artichokes and spinach was a wonderful combination. It might need a little more liquid if you leave it in the oven too long.

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