Chicken Florentine Artichoke Bake
Servings: 0
Ingredients
- 8 ounces bow tie pasta
- 1 large onion chopped
- 1 tablespoon butter
- 2 large eggs
- 1 1/4 cups milk
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper optional
- 2 cups chicken cooked & diced
- 8 ounces Monterey Jack cheese shredded
- 1 box frozen artichokes squeezed dry
- 1 box frozen chopped spinach squeezed dry
- 1/2 cup oil-packed sun dried tomatoes drained & diced
- 1/4 cup Parmesan cheese grated
- 1/2 cup soft bread crumbs
- 1/2 teaspoon paprika
- 1 tablespoon butter melted
- salt & pepper to taste
Instructions
- Preheat oven to 350 degrees. 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 and set aside.
- In bowl, whisk together eggs, milk, Italian seasoning, salt & pepper to taste, crushed red pepper. Stir in chicken, cheese, artichokes, spinach, sun-dried tomatoes, half of the Parmesan, cooked pasta, and onion. Spoon into a 13 x 9 dish sprayed with Pam.
- Bake, covered, 20 minutes. In small bowl, combine remaining Parmesan, bread crumbs, paprika and melted butter. Sprinkle over pasta. Bake, uncovered, about 20 minutes more until hot and golden.
Notes
Using a store bought rotisserie chicken makes this very easy. You get about 4 cups chicken and may use all in recipe or save for another dish.
Nutritional Information:
Calories531 Total Fat (g)24 Saturated Fat (g)13, Monounsaturated Fat (g)8, Polyunsaturated Fat (g)2, Cholesterol (mg)163, Sodium (mg)897, Carbohydrate (g)41, Total Sugar (g)6, Fiber (g)5, Protein (g)36, Vitamin C (DV%)25, Calcium (DV%)47, Iron (DV%)26, Percent Daily Values are based on a 2,000 calorie diet
Recipe By: Better Homes & Gardens
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