Best 2 Chicken Florentine Artichoke Bake Recipes

Chicken florentine artichoke bake is a classic dish that combines tender chicken, creamy spinach, and artichoke hearts in a savory sauce. The dish is often topped with cheese and baked until golden brown. It's a delicious and versatile dish that can be served as a main course or side dish. Plus, it's easy to make and can be tailored to your own taste preferences. So whether you're looking for a quick and easy weeknight meal or a special dish to serve at your next dinner party, chicken florentine artichoke bake is a great option.

Here are our top 2 tried and tested recipes!

CHICKEN FLORENTINE ARTICHOKE BAKE

Chicken Florentine Artichoke Bake image

Make and share this Chicken Florentine Artichoke Bake recipe from Food.com.

Provided by move2themusic

Categories Chicken

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

8 ounces dry pasta, bowtie recommended
1 small onion, chopped
1 tablespoon butter
2 eggs
1 1/4 cups milk
1 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper flakes
2 cups cooked chicken, chopped
2 cups monterey jack cheese
1 (14 ounce) can artichoke hearts, drained and quartered
1 (10 ounce) package frozen spinach
1/2 cup sun-dried tomato packed in oil, drained and chopped
1/4 cup grated parmesan cheese
1/2 cup soft breadcrumbs
1/2 teaspoon paprika
1 tablespoon butter, melted

Steps:

Preheat oven to 350.
Cook pasta according to package diretions, drain.
In a medium skillet cook onion in 1 tbsp butter over medium heat about 5 minutes or until tender. Remove from heat and set aside.
In a bowl whisk together eggs, milk, 1/2 tsp salt, 1/4 t black pepper, and crushed red pepper.
Stir in chicken, monterey jack cheese, artichokes, spinach, tomatoes, half the parmesan, cooked pasta and onion. Transfer to a 3 qt baking dish.
Bake covered for 20 minutes.
In a small bowl combine the remaining parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta, bake uncovered for 10 minutes more or until golden.

CHICKEN FLORENTINE ARTICHOKE BAKE

CHICKEN FLORENTINE ARTICHOKE BAKE image

Categories Cheese Chicken Pasta Casserole/Gratin

Yield 6-8

Number Of Ingredients 16

Ingredients

8 ounces dried bow tie pasta
1 small onion, chopped
1 teaspoon butter
2 eggs
1 1/4 cups skim milk
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper
2 cups chopped cooked chicken
1 1/2 cups shredded Monterey Jack cheese (6 oz.)
1 14 ounce can artichoke hearts, drained and quartered
1 10 ounce frozen chopped spinach, thawed and well drained
1/2 cup sun-dried tomatoes
1/4 cup grated Parmesan cheese (divided)
1/2 cup whole wheat bread crumbs
1/2 teaspoon paprika
1 teaspoon butter, melted

Steps:

1. Preheat oven to 350 degrees. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 teaspoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside. 2. 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. 3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. 4. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings. Nutrition Information: Per Serving: cal. (kcal) 531, Fat, total (g) 24, chol. (mg) 163, sat. fat (g) 13, carb. (g) 41, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 5, sugar (g) 6, pro. (g) 36, vit. A (IU) 4227.35, vit. C (mg) 14.76, Thiamin (mg) 0.44, Riboflavin (mg) 0.64, Niacin (mg) 7.5, Pyridoxine (Vit. B6) (mg) 0.41, Folate (µg) 181.43, Cobalamin (Vit. B12) (µg) 1.04, sodium (mg) 897, Potassium (mg) 500, calcium (mg) 474.55, iron (mg) 4.68, Percent Daily Values are based on a 2,000 calorie diet

Tips:

Use fresh ingredients whenever possible. This will result in a tastier and more flavorful dish.
Don't be afraid to experiment with different types of cheese. There are many different types of cheese that can be used in chicken florentine artichoke bake, so feel free to experiment until you find one that you like.
Cook the chicken until it is cooked through. This will help to prevent the chicken from becoming dry and tough.
Don't overcook the spinach. Spinach cooks quickly, so be careful not to overcook it or it will become wilted and mushy.
Serve the chicken florentine artichoke bake immediately. This dish is best served hot and fresh out of the oven.

Conclusion:

Chicken florentine artichoke bake is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover chicken, and it is also a healthy and nutritious meal. With its creamy sauce, tender chicken, and flavorful vegetables, chicken florentine artichoke bake is sure to be a hit with everyone who tries it.

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