Chicken Florentine Artichoke Bake
Artichokes, chicken and spinach come together in this delicious casserole recipe.
Ingredients
- 8 oz bow tie pasta dried
- 1 small onion chopped
- 1 tbsp butter
- 2 eggs
- 1 ¼ cups milk
- 1 tsp italian seasoning dried
- ¼ tsp crushed red pepper optional
- 2 cups chicken cooked, chopped
- 2 cups monterey jack cheese shredded
- 14 oz artichoke hearts drained, quartered
- 10 oz frozen chopped spinach thawed, well drained
- ½ cup oil-packed dried tomatoes drained, chopped
- ¼ cup parmesean cheese grated
- ½ cup soft bread crumbs
- 1 tbsp butter melted
Instructions
- 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.
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