Chicken Florentine Artichoke Bake

Chicken Florentine Artichoke Bake

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  • 8 oz dried bow tie pasta
  • 1 small onion, chopped
  • 1 Tbsp butter
  • 2 eggs
  • 1 1/4 cups milk
  • 1 tsp dried Italian seasoning
  • 1/4-1/2 tsp crushed red pepper
  • 2 cups chopped cooked chicken
  • 2 cups shredded Monterey Jack cheese
  • 1 14oz can artichoke hearts, drained and quartered
  • 1 10oz pkg 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 tsp paprika
  • 1 Tbsp butter, melted


Preheat oven to 350. Cook pasta according to package. Drain. In medium skillet cook onion in 1 Tbsp butter for 5 min or until tender, stirring occasionally. Remove from heat and 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 cheese, artichokes, spinach, tomatoes, half the Parmesan, cooked pasta, and onion. Transfer to a 3 qt square baking dish.

Bake, covered, for 20 min. 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 6-8 servings