Chicken Florentine Artichoke Bake
Artichokes, chicken and spinach come together in this delicious casserole recipe.
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Chicken Florentine Artichoke Bake
Directions
- 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.
- 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.
- 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)
- Per serving:
- 531 kcal ,
- 24 g fat
- (13 g sat. fat ,
- 2 g polyunsaturated fat ,
- 8 g monounsaturated fat ),
- 163 mg chol. ,
- 897 mg sodium ,
- 41 g carb. ,
- 5 g fiber ,
- 6 g sugar ,
- 36 g pro.
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Reviews (7)
Tia Barraco
688 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!!
Melissa French
1190 Days Ago
Mmm pantry comfort food. Thanks for posting, I shared this on my May real food meal plan.
Donna Little
1191 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.