Chicken Florentine Artichoke Bake
User Reviews
4.7
18 reviews
Excellent
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Main Course
Chicken Florentine Artichoke Bake
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An easy weeknight casserole with chicken, artichokes, spinach and sun-dried tomatoes – and all you need is 10 min prep!
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Ingredients
- 8 ounces rotini pasta
- 1 ¼ cups milk
- 2 egg large
- 3 cloves garlic minced
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ¼ teaspoon red pepper flakes crushed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 chicken premium chunk white, drained, 12.5-ounce can
- 1 ½ cups Monterey jack cheese shredded
- 1 artichoke hearts quartered, drained, 14-ounce can
- 1 spinach frozen, chopped, thawed and well-drained, 10-ounce package
- ⅓ cup sun-dried tomatoes drained, julienned, in olive oil
- 2 tablespoons Parmesan Cheese freshly grated
- 1 tablespoon olive oil
- ½ cup panko breadcrumbs
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.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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