Chicken Florentine Artichoke Bake Recipe

Name: Chicken Florentine Artichoke Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces dry pasta, bowtie recommended; 1 small onion, chopped; 1 tablespoon butter; 2 eggs; 1 1/4 cups milk; 1 teaspoon dried Italian seasoning; 1/4 teaspoon crushed red pepper flakes; 2 cups cooked chicken, chopped; 2 cups monterey jack cheese; 1 (14 ounce) can artichoke hearts, drained and quartered; 1 (10 ounce) package frozen spinach; 1/2 cup sun-dried tomato packed in oil, drained and chopped; 1/4 cup grated parmesan cheese; 1/2 cup soft breadcrumbs; 1/2 teaspoon paprika; 1 tablespoon butter, melted

Servings: persons

8 ounces dry pasta, bowtie recommended
1 small onion, chopped
1 tablespoon butter
2 eggs
1 1/4 cups milk
1 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper flakes
2 cups cooked chicken, chopped
2 cups monterey jack cheese
1 (14 ounce) can artichoke hearts, drained and quartered
1 (10 ounce) package frozen spinach
1/2 cup sun-dried tomato packed in oil, drained and chopped
1/4 cup grated parmesan cheese
1/2 cup soft breadcrumbs
1/2 teaspoon paprika
1 tablespoon butter, melted

1
Preheat oven to 350.
2
Cook pasta according to package diretions, drain.
3
In a medium skillet cook onion in 1 tbsp butter over medium heat about 5 minutes or until tender. Remove from heat and set aside.
4
In a bowl whisk together eggs, milk, 1/2 tsp salt, 1/4 t black pepper, and crushed red pepper.
5
Stir in chicken, monterey jack cheese, artichokes, spinach, tomatoes, half the parmesan, cooked pasta and onion. Transfer to a 3 qt baking dish.
6
Bake covered for 20 minutes.
7
In a small bowl combine the remaining parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta, bake uncovered for 10 minutes more or until golden.

894

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 ounces dry pasta, bowtie recommended, 1 small onion, chopped, 1 tablespoon butter, 2 eggs, and more.

Yes, Chicken Florentine Artichoke Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Florentine Artichoke Bake

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