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

Chicken Florentine Artichoke Bake

Yield: 6 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
An easy weeknight casserole with chicken, artichokes, spinach and sun-dried tomatoes – and all you need is 10 min prep!
4.7 stars (6 ratings)
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 8 ounces rotini pasta
  • 1 ¼ cups milk
  • 2 large eggs
  • 3 cloves garlic, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ 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 ½ cups shredded Monterey Jack cheese
  • 1 14-ounce can quartered artichoke hearts, drained
  • 1 10-ounce package frozen chopped spinach, thawed and well-drained
  • ⅓ cup julienned sun dried tomatoes in olive oil, drained
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon olive oil
  • ½ cup Panko*

Instructions

  • Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • 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.
  • Add pasta mixture to prepared baking dish. Place into oven and bake until cooked through and golden brown, about 18-20 minutes.
  • Heat olive in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.
  • 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.

Did you make this recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious!

Pin Recipe Share on Facebook