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    You are in: Home / Recipes / Chicken Florentine Artichoke Bake Recipe
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    Chicken Florentine Artichoke Bake

    Average Rating:

     2 Total Reviews

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    • on April 03, 2010

      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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    • on August 12, 2009

      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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    Nutritional Facts for Chicken Florentine Artichoke Bake

    Serving Size: 1 (256 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 552.5
     
    Calories from Fat 230
    41%
    Total Fat 25.5 g
    39%
    Saturated Fat 13.3 g
    66%
    Cholesterol 159.9 mg
    53%
    Sodium 685.8 mg
    28%
    Total Carbohydrate 46.2 g
    15%
    Dietary Fiber 7.2 g
    29%
    Sugars 2.8 g
    11%
    Protein 36.4 g
    72%

    The following items or measurements are not included:

    dried Italian seasoning

    Detailed Nutrition Values About Nutrition Info

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