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Chicken Florentine Artichoke Bake
4.7 from 18 votes

Chicken Florentine Artichoke Bake

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

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

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

    Cup of Yum
  1. Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. 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.
  4. Add pasta mixture to prepared baking dish. Place into oven and bake until cooked through and golden brown, about 18-20 minutes.
  5. Heat olive in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.
  6. 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.