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Chicken Florentine Artichoke Bake

Makes: 6 to 8 servings
Bake 350°F 30 mins Cook 5 mins
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,
  • cal. (kcal) 531,
  • Fat, total (g) 24,
  • chol. (mg) 163,
  • sat. fat (g) 13,
  • carb. (g) 41,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 5,
  • sugar (g) 6,
  • pro. (g) 36,
  • vit. A (IU) 4227,
  • vit. C (mg) 15,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 181,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 897,
  • Potassium (mg) 500,
  • calcium (mg) 475,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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