Community Recipe
from [leitiz]
Chicken Florentine Artichoke Bake

Chicken Florentine Artichoke Bake

  • Yield: 8 servings


  • 8 ounce(s) bow tie pasta
  • 1 small onion chopped
  • 1 tablespoon(s) butter
  • 2 eggs
  • 1and1/4 cup(s) milk
  • 1 teaspoon(s) italian seasoning
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 1/4 teaspoon(s) crushed red pepper
  • 2 cup(s) coocked chicken chopped
  • 14 ounce(s) artichoke hearts drained and quartered
  • 10 ounce(s) frozen, chopped spinach thawed and well drained
  • 8 ounce(s) monterey jack cheese shredded
  • 1/2 can(s) oil packed dried tomatoes drained and chopped
  • 1/4 cup(s) grated parmesan cheese
  • 1/2c cup(s) soft bread crumbs
  • 1 tablespoon(s) butter melted
  • 1/2 teaspoon(s) paprika


Preheat oven 350

Cook pasta, drain well

In med skillet over med heat cook onion about 5 min. Set aside

In bowl, combine eggs, milk, italian seasoning, salt and peppers.

Stir in cooked chicken, artichokes and spinach.

Stir in cooked pasta, onion, cheese, dried tomatoes, an 2 T parmesan.

Transfer mixture to 3 qt baking dish

Bake covered 20 min.

In small bowl, combine bread crumbs, remaining parmesan, 1 T melted butter and paprika. Sprinkle mixture over dish when 20 min baking is done. Bake uncovered 10 more min.

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Chicken Florentine Artichoke Bake recipe