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