Editors' Pick
Chicken Florentine Artichoke Bake
"from better homes and gardens nov 2008 recipe contest winner"
photo by DianaEatingRichly
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
6-8
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
directions
- 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.
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Reviews
-
the recipe turned out delicious! I'm one for details tho and it neglected to say when to add the italian seasoning and what level of fat in the milk to use. so i made it up. the casserole was a little on the dry side. maybe i chose the wrong type of milk. using what i had, i mixed non fat and half and half. maybe 2% next time? and a little more than the recipe calls for? Definitely making it again though! -
Love this recipe! So yummy. I had a 12 ounce box of bowtie pasta so I increased most of the ingredients and added a cup of chopped broccoli crowns in order to make two 2 quart dishes - one to eat and one to share with neighbors. They loved it, too! Didn't have any bread crumbs, so I smashed up a bag of salad croutons instead. Delicious! This is a keeper and I will be making it again. -
I thought this was a wonderful recipe and do not agree with the previous post about it being dry. The top gor a tad dry, but as soon as you spooned into the casserole, it was ooey, gooey yumminess. I used egg noodles for my pasta, subbed the monterey jack for 1 cup gorganzola (and threw in a slice of swiss that I had to use up). I also used 1% milk, no butter (sauteed the onions in a little broth) and 1 egg, 1 egg white. Oh, and omitted the tomatoes (didn't have any). If you are looking for zing, I do recommend using a stronger cheese (like the gorganzola or a sharp cheddar). Otherwise, delish as is!
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This was full of lovely flavours and textures, but for our tastes, just a bit on the dry side. I would recommend doubling the milk and egg mix, or better still, making 2 cups of cheese sauce instead.
Tweaks
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Love this recipe! So yummy. I had a 12 ounce box of bowtie pasta so I increased most of the ingredients and added a cup of chopped broccoli crowns in order to make two 2 quart dishes - one to eat and one to share with neighbors. They loved it, too! Didn't have any bread crumbs, so I smashed up a bag of salad croutons instead. Delicious! This is a keeper and I will be making it again.
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This was full of lovely flavours and textures, but for our tastes, just a bit on the dry side. I would recommend doubling the milk and egg mix, or better still, making 2 cups of cheese sauce instead.
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