Chicken Florentine Artichoke Bake Recipe

3 Oct

Who doesn’t need a wonderful, delicious chicken casserole recipe right about now?  I know I do!  As the weather here in Madison gets colder (and wetter!) – nothing seems to warm you up like a good old-fashioned casserole.  Am I right or am I right? 

Don’t let a big casserole intimidate you.  Is it only the 2 of you?  Cut this recipe in half and make in little ramekins.  

This recipe is my sister-in-law, Susan’s recipe and it’s adapted from Better Home & Gardens.  

 

Chicken Florentine Artichoke Bake

6 servings

GET IT:

bow tie pasta – 8 ozs

onion – 1 small, chopped

eggs – 2

butter – 2t

milk – 1 1/4c

crushed red pepper – shake

dried Italian seasonings – shake

chicken  -2 c cooked + chopped

monterey jack cheese – 2 c, shredded

artichoke hears – 14 oz can

spinach – 10 oz, fresh

oil-packed sun-dried tomatoes – 1/2 c drained and chopped

panko  bread crumbs – 1/2 c

paprika – 1/2 Tsp

parm cheese – 1/4 c

MAKE IT:

Preheat oven to 350.  

Cook pasta according to directions, drain. 

In a medium skillet cook onion in 1 tsp of butter over medium heat about 5 minutes, stirring every so often.  remove from heat, set aside.

In a bowl, whisk together eggs, milk, seasoning, salt, pepper, and crushed red pepper.  stir in chicken, cheese, artichokes, spinach, tomatoes, half of the parm cheese, pasta and onion.  get in there with your hands and stir it up – a spoon can’t do it justice! transfer to a 13 x 9 baking dish.

Fix a glass of wine.

Bake this baby, covered for 20 minutes.  

In a small bowl, combine remaining parm cheese, bread crumbs, paprika, and 1tsp butter melted.  sprinkle mixture over pasta.  Bake for 10 minutes more until golden!

WATCH IT:

Here is Susan showing how to make it!

adapted from better homes and garden

What do you think?

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