Chicken Florentine Artichoke Bake
- Chicken Florentine Artichoke Bake
- Recipe
- Ingredients
- Instructions
An easy weeknight casserole loaded with chicken, artichokes, spinach and sun-dried tomatoes – and all you need is just 10 min prep!
I kind of have a thing for casseroles. It’s just one of those things thats put a big smile to my face.
Mainly because casseroles remind me of pure comfort food – comfort food that you can pop right in the oven, and then bring it to a friend in need or a family who just had a newborn. Or for ourselves when we just need some good old comfort food in our house.
It’s even better when the casserole has all of our favorite ingredients – chicken, artichokes, spinach and sun-dried tomatoes – my ultimate weakness. And when you throw in some rotini pasta, Monterey Jack cheese and crisp breadcrumbs, that’s a casserole I can get onboard with 7 days a week.
Best of all, we received Butters’ stamp of approval on this too!
Recipe
Yield: 6 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
Instructions
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.
