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Chicken Florentine Artichoke Bake Recipe

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This recipe for Chicken Florentine Artichoke Bake is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz bowtie pasta (or whatever you like)
1 small onion, chopped
1T butter
2 eggs
1c milk
1 can cream of mushroom or cream of chicken soup
1 tsp dried basil
1/2 tsp dried oregano
1/2 crushed red pepper (or to taste)
1/2 tsp salt
1/2 tsp pepper
2c chopped cooked chicken
2c shredded Monterey Jack cheese (8 oz)
1 14 oz can artichoke hearts in water, drained and quartered
10 oz pkg frozen chopped spinach, thawed and drained (or 1 pkg fresh spinach, uncooked)
1/2c oil packed sun-dried tomatoes, drained and chopped
1/4c Parmesan cheese, grated
1/2c soft bread crumbs
1/2 tsp paprika
1T melted butter
Directions:
Directions:
1. 2. Place rack in center of oven; heat to 350º
2. Cook and drain pasta
3. Saute onion in butter until tender. If using fresh spinach, toss this in at the very end to wilt it slightly.
4. In a bowl: Whisk eggs, milk, soup, and seasonings. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, 1/2 Parmesan, pasta, and onion. Pour all into 3 qt baking dish.
5. Bake covered 20 mins
6. Meanwhile, in a bowl, mix Parmesan, breadcrumbs, paprika, melted butter. Pour this mixture on top evenly and bake 10 more minutes, uncovered.

 

 

 

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