Chicken Florentine Artichoke Bake
Artichokes, chicken and spinach come together in this delicious casserole recipe.
Ingredients
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8 oz. dried bow tie pasta
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1 small onion, chopped
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1 Tbsp. butter
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2 eggs
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1-1/4 cups milk
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1 tsp. dried Italian seasoning
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1/4 to 1/2 tsp. crushed red pepper (optional)
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2 cups chopped cooked chicken
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2 cups shredded Monterey Jack cheese (8 oz.)
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1 14-oz. can artichoke hearts, drained and quartered
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1 10-oz. pkg. frozen chopped spinach, thawed and well drained
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1/2 cup oil-packed dried tomatoes, drained and chopped
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1/4 cup grated Parmesan cheese
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1/2 cup soft bread crumbs
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1/2 tsp. paprika
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1 Tbsp. 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 information
Calories 531, Total Fat 24 g, Saturated Fat 13 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 2 g, Cholesterol 163 mg, Sodium 897 mg, Carbohydrate 41 g, Total Sugar 6 g, Fiber 5 g, Protein 36 g. Daily Values: Vitamin A 0%, Vitamin C 25%, Calcium 47%, Iron 26%.
Percent Daily Values are based on a 2,000 calorie diet
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Chicken Florentine Casserole
Chicken, linguine, and chopped spinach are tossed with a creamy Parmesan sauce and baked in the oven for a casserole that's fit for a special occasion dinner.
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