Chicken Florentine Artichoke Bake - An easy weeknight casserole with chicken, artichokes, spinach and sun-dried tomatoes - and all you need is 10 min prep!

An easy weeknight casserole loaded with chicken, artichokes, spinach and sun-dried tomatoes – and all you need is just 10 min prep!

Chicken Florentine Artichoke Bake - An easy weeknight casserole with chicken, artichokes, spinach and sun-dried tomatoes - and all you need is 10 min prep!

I kind of have a thing for casseroles. It’s just one of those things thats put a big smile to my face.

Chicken Florentine Artichoke Bake - An easy weeknight casserole with chicken, artichokes, spinach and sun-dried tomatoes - and all you need is 10 min prep!

Mainly because casseroles remind me of pure comfort food – comfort food that you can pop right in the oven, and then bring it to a friend in need or a family who just had a newborn. Or for ourselves when we just need some good old comfort food in our house.

Chicken Florentine Artichoke Bake - An easy weeknight casserole with chicken, artichokes, spinach and sun-dried tomatoes - and all you need is 10 min prep!

It’s even better when the casserole has all of our favorite ingredients – chicken, artichokes, spinach and sun-dried tomatoes – my ultimate weakness. And when you throw in some rotini pasta, Monterey Jack cheese and crisp breadcrumbs, that’s a casserole I can get onboard with 7 days a week.

Chicken Florentine Artichoke Bake - An easy weeknight casserole with chicken, artichokes, spinach and sun-dried tomatoes - and all you need is 10 min prep!

Best of all, we received Butters’ stamp of approval on this too!

 

Chicken Florentine Artichoke Bake - An easy weeknight casserole with chicken, artichokes, spinach and sun-dried tomatoes - and all you need is 10 min prep!

Chicken Florentine Artichoke Bake

An easy weeknight casserole with chicken, artichokes, spinach and sun-dried tomatoes – and all you need is 10 min prep!

10 minutes20 minutes

Ingredients:

  • 8 ounces rotini pasta
  • 1 1/4 cups milk
  • 2 large eggs
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (12.5-ounce) can premium chunk white chicken, drained
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 1 (10-ounce) package frozen chopped spinach, thawed and well-drained
  • 1/3 cup julienned sun dried tomatoes in olive oil, drained
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1/2 cup Panko*

Directions:

  1. Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. In a large bowl, whisk together milk, eggs, garlic, oregano, basil and red pepper flakes; season with salt and pepper, to taste. Stir in chicken, Monterey Jack cheese, artichokes, spinach, sun dried tomatoes, Parmesan and pasta.
  4. Add pasta mixture to prepared baking dish. Place into oven and bake until cooked through and golden brown, about 18-20 minutes.
  5. Heat olive in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.
  6. Serve pasta immediately, sprinkled with Panko.

Notes:

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

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