{Recipe}: Chicken Florentine Artichoke Bake

This was my second time making this dish, and I must have done something wrong the first time around because this time it was amazingly tasty! So many awesome flavors, and it comes together pretty easily.
I can thank my girl over at Damn Delicious for another amazing recipe:
What You Need:
Panko bread crumbs not pictured
-8 ounces rotini pasta
-10 oz package of frozen spinach, thawed and drained
-1 1/4 C milk (I used 1%)
-2  eggs
- 1.5 tsp minced garlic
-1/2 tsp dried basil
-1/2 tsp dried oregano
-1/4 tsp crushed red pepper flakes
-12.5 oz can of chunk white chicken
-1.5 cups Monterey jack cheese
-14 oz can quartered artichoke hearts, drained
-1/3 cup (5 Tbsp) julienne cut sun-dried tomatoes
-2 Tbsp grated Parmesan cheese
-1 Tbsp Olive oil
-1/2 Cup Panko bread crumbs
-salt and pepper
What You Do:
1. Preheat the over to 350 degrees F. Lightly coat a 9x13 nonstick casserole dish with non-stick cooking spray. Cook the pasta according to package directions. Drain.

2. While the pasta is cooking, in a large bowl, whisk together the milk, eggs, garlic, basil, oregano, red pepper flakes and salt and pepper (to taste).

3. Add in the chicken, Monterey jack cheese, artichokes, spinach, sun-dried tomatoes, parmesan and the pasta. (I mixed everything together except the pasta, and then mixed it all together in the casserole dish since my bowl wasn't large enough).

4. Once you add everything to the baking dish, put into the oven and cook for 18-20 minutes.

5. Either close to the end of the cooking time, or as the pasta is cooling, add the Panko bread crumbs and the olive oil to a skillet, over medium heat. Cook through until browned, stirring frequently.

6. Top the casserole with the bread crumb mixture and serve immediately.

(If you're going to have leftovers--we got 5 servings out of this--, you might want to save the bread crumb topping and add it after you reheat everything, because they get mushy. It's still tasty, but doesn't have that crunchy-ness to it.

I topped mine with a little extra Parmesan cheese...because you can never have enough of that :)

This one is jam packed with delicious flavors and was really easy to throw together. 
Bon appetit!
Martinis & Bikinis

16 comments:

  1. I've never tried making artichokes myself but this sounds so good and it's baked in the oven - all the work done right there!! Thanks for sharing love! xo, Biana - BlovedBoston

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  2. Ohhh this sounds so good! I love a good pasta bake, so good and easy!!

    <3, Pamela
    Sequins & Sea Breezes

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  3. I love some one pan cooking like that! Looks so good!!! I could definitely get Mark to eat that one! Thanks for the share!

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  4. These are all of my very favorite flavors...can't wait to try it out!

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  5. Holy delish!! I've never ever made anything with artichoke (I'm a chicken when it comes to cooking with new items) but I've been wanting to! This sounds like the PERFECT recipe to try. And way easy since they are canned, ha ha! Thanks for sharing girl! Hopefully mine turns out as tasty as yours did (the second time around ;))

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  6. Looks delicious. I love anything with artichoke.

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  7. Anything with artichokes in it is perfect for me! Seriously, love artichokes. I'm excited to try this!

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  8. mmm you had me at artichoke! I haven't had them in SO long! Perfect recipe and definitely pinning! xo

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  9. This looks amazing!!! And anything topped with panko crumbs is delicious:)

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  10. Yummy! I don't think I've used rotini before but I like the idea along with the artichoke hearts!! Thanks for linking up your delish recipe!!

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  11. Looks yummy! Adding this to my list of recipes to try!

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  12. I agree that you can never have too much cheese! This looks delicious!

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  13. That looks so yummy! I love spinach artichoke dip, so this is right up my ally. Thanks for sharing!

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  14. This sounds and looks so good! I always love a pasta dish!

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