Best 2 Chicken Florentine Artichoke Bake Recipes
Tantalize your taste buds with the delectable Chicken Florentine Artichoke Bake, a symphony of flavors that will transport you to culinary heaven. This dish brings together tender chicken, earthy spinach, creamy Alfredo sauce, succulent artichoke hearts, and a medley of tantalizing cheeses, all nestled in a golden-brown crust. Experience the perfect balance of richness and freshness with every bite. Our collection of recipes offers a range of variations to suit every palate, from classic to gluten-free and vegetarian options. Embark on a culinary journey and indulge in the ultimate comfort food experience.
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CHICKEN FLORENTINE ARTICHOKE BAKE
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
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
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 for the best flavor.
- Don't overcook the chicken, or it will become dry.
- Use a variety of cheeses to create a complex flavor profile.
- If you don't have artichoke hearts, you can substitute another vegetable, such as broccoli or asparagus.
- Serve the chicken florentine artichoke bake with a side of rice or pasta.
Conclusion:
Chicken florentine artichoke bake is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its creamy sauce, tender chicken, and flavorful vegetables, this dish is sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner recipe, give chicken florentine artichoke bake a try.
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