Chicken Florentine Artichoke Bake

READY IN: 1hr 30mins
Recipe by move2themusic

from better homes and gardens nov 2008 recipe contest winner

Top Review by jonesies

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!

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Cook pasta according to package diretions, drain.
  3. 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.
  4. In a bowl whisk together eggs, milk, 1/2 tsp salt, 1/4 t black pepper, and crushed red pepper.
  5. Stir in chicken, monterey jack cheese, artichokes, spinach, tomatoes, half the parmesan, cooked pasta and onion. Transfer to a 3 qt baking dish.
  6. Bake covered for 20 minutes.
  7. 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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