Recipe finder
Chicken Florentine Artichoke Bake
- Makes: 6 to 8 servings
- Bake 30 mins
- Cook 5 mins
Ingredients
-
8
ounces
dried bow tie pasta
-
1
small
onion, chopped
-
1
tablespoon
butter
-
2
eggs
-
1 1/4
cups
milk
-
1
teaspoon
dried Italian seasoning
-
1/4-1/2
teaspoon
crushed red pepper (optional)
-
2
cups
chopped cooked chicken
-
2
cups
shredded Monterey Jack cheese (8 oz.)
-
1
14 -
ounce can
artichoke hearts, drained and quartered
-
1
10 -
ounce
frozen chopped spinach, thawed and well drained
-
1/2
cup
oil-packed dried tomatoes, drained and chopped
-
1/4
cup
grated Parmesan cheese
-
1/2
cup
soft bread crumbs
-
1/2
teaspoon
paprika
-
1
tablespoon
butter, melted
Directions
- 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.
Nutrition Facts
(Chicken Florentine Artichoke Bake)
Servings Per Recipe 6, Niacin (mg) 8, sugar (g) 6, cal. (kcal) 531, Folate (µg) 181, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 5, sodium (mg) 897, Polyunsaturated fat (g) 2, Cobalamin (Vit. B12) (µg) 1, Monosaturated fat (g) 8, calcium (mg) 475, Potassium (mg) 500, iron (mg) 5, sat. fat (g) 13, Riboflavin (mg) 1, carb. (g) 41, Thiamin (mg) 0, pro. (g) 36, vit. C (mg) 15, chol. (mg) 163, vit. A (IU) 4227, Fat, total (g) 24