Chicken Florentine Artichoke Bake

Name: Chicken Florentine Artichoke Bake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 8 ounces rotini pasta; 1 ¼ cups milk; 2 large eggs; 3 cloves garlic; ½ teaspoon dried oregano; ½ teaspoon dried basil; ¼ teaspoon crushed red pepper flakes; Kosher salt and freshly ground black pepper; 1 12.5-ounce can premium chunk white chicken, drained; 1 ½ cups shredded Monterey jack cheese; 1 14-ounce can quartered artichoke hearts, drained; 1 10-ounce package frozen chopped spinach, thawed and well-drained; ⅓ cup julienned sun dried tomatoes in olive oil; 2 tablespoons freshly grated Parmesan cheese; 1 tablespoon olive oil; ½ cup Panko*

User Reviews

4.7

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 servings
Course
Main Course

Chicken Florentine Artichoke Bake

Iris Warren

Report

An easy weeknight casserole with chicken, artichokes, spinach and sun-dried tomatoes – and all you need is 10 min prep!

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

8 ounces rotini pasta
1 ¼ cups milk
2 large eggs
3 cloves garlic minced
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper to taste
1 12.5-ounce can premium chunk white chicken, drained
1 ½ cups shredded Monterey jack cheese
1 14-ounce can quartered artichoke hearts, drained
1 10-ounce package frozen chopped spinach, thawed and well-drained
⅓ cup julienned sun dried tomatoes in olive oil drained
2 tablespoons freshly grated Parmesan cheese
1 tablespoon olive oil
½ cup Panko*

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a large bowl, whisk together milk, eggs, garlic, oregano, basil and red pepper flakes; season with salt and pepper, to taste. Stir in chicken, Monterey Jack cheese, artichokes, spinach, sun dried tomatoes, Parmesan and pasta.
Add pasta mixture to prepared baking dish. Place into oven and bake until cooked through and golden brown, about 18-20 minutes.
Heat olive in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.
Serve pasta immediately, sprinkled with Panko.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.