Recipes and Cooking Chicken Florentine Artichoke Bake 4.0 (210) 7 Reviews Artichokes, chicken and spinach come together in this delicious casserole recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2008 Print Rate It Share Share Tweet Pin Email Photo: Sue Mitchell Prep Time: 30 mins Cook Time: 5 mins Bake Time: 30 mins Total Time: 1 hrs 5 mins Servings: 6 Jump to Nutrition Facts Ingredients 8 ounce dried bow tie pasta 1 small onion, chopped 1 tablespoon butter 2 eggs 1 ¼ cup milk 1 teaspoon dried Italian seasoning ¼ - ½ teaspoon crushed red pepper (optional) 2 cup chopped cooked chicken 2 cup 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 ½ cup oil-packed dried tomatoes, drained and chopped ¼ cup grated Parmesan cheese ½ cup soft bread crumbs ½ teaspoon paprika 1 tablespoon butter, melted 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. Rate it Print Nutrition Facts (per serving) 531 Calories 24g Fat 41g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 531 % Daily Value * Total Fat 24g 31% Saturated Fat 13g 65% Cholesterol 163mg 54% Sodium 897mg 39% Total Carbohydrate 41g 15% Total Sugars 6g Protein 36g Vitamin C 14.8mg 74% Calcium 474.5mg 37% Iron 4.7mg 26% Potassium 500mg 11% Folate, total 181.4mcg Vitamin B-12 1mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.