Dinner

Chicken Floretine Artichoke Bake is for Dinner.

Chicken Floretine Artichoke Bake takes 30 minutes to prepare.

Chicken Floretine Artichoke Bake takes 30 minutes to cook.

Chicken Floretine Artichoke Bake makes 8 servings.

The ingredients for Chicken Floretine Artichoke Bake are:

# 8 oz. dried bow tie pasta
# 1 small onion, chopped
# 1 Tbsp. butter
# 2 eggs
# 1-1/4 cups milk
# 1 tsp. dried Italian seasoning
# 1/4 to 1/2 tsp. crushed red pepper (optional)
# 2 cups chopped cooked chicken
# 2 cups shredded Monterey Jack cheese (8 oz.)
# 1 14-oz. can artichoke hearts, drained and quartered
# 1 10-oz. pkg. frozen chopped spinach, thawed and well drained
# 1/4 cup grated Parmesan cheese

Here is how you make Chicken Floretine Artichoke Bake:

# Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.# In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole.# Bake, covered, 30 minutes.Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user JREILLY12278.

The nutritional information for Chicken Floretine Artichoke Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 323.3

• Total Fat: 15.0 g
• Cholesterol: 99.3 mg
• Sodium: 413.8 mg
• Total Carbs: 26.7 g
• Dietary Fiber: 2.2 g
• Protein: 21.3 g