Chicken Florentine Artichoke Bake
Recipe from
Better Homes and Gardens
Artichokes, chicken and spinach come together in this delicious casserole recipe.
Servings:
Makes 6 to 8 servings.
Ingredients
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8 oz.dried bow tie pastasee savings
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1 smallonion, choppedsee savings
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1 Tbsp.buttersee savings
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2eggssee savings
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1-1/4 cupsmilksee savings
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1 tsp.dried Italian seasoningsee savings
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1/4 to 1/2 tsp.crushed red pepper (optional)see savings
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2 cupschopped cooked chickensee savings
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2 cupsshredded Monterey Jack cheese (8 oz.)see savings
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1 14-oz. canartichoke hearts, drained and quarteredsee savings
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1 10-oz. pkg.frozen chopped spinach, thawed and well drainedsee savings
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1/2 cupoil-packed dried tomatoes, drained and choppedsee savings
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1/4 cupgrated Parmesan cheesesee savings
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1/2 cupsoft bread crumbssee savings
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1/2 tsp.paprikasee savings
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1 Tbsp.butter, meltedsee savings
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
Per serving: 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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