Dinner - Creamy Chicken Florentine Artichoke Casserole recipes

Author: James Pena  

Artichokes, chicken and spinach come together in this delicious casserole recipe. 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
An easy weeknight casserole with chicken, artichokes, spinach and sun-dried tomatoes – and all you need is 10 min prep!
Provided by: Chungah Rhee
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 16
Ingredients:
  • 8 ounces rotini pasta
  • 1 1/4 cups milk
  • 2 large eggs
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 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 1/2 cups shredded Monterey Jack cheese
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 1 (10-ounce) package frozen chopped spinach, thawed and well-drained
  • 1/3 cup julienned sun dried tomatoes in olive oil, drained
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1/2 cup Panko*
How to cook:
  1. Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. 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.
  4. Add pasta mixture to prepared baking dish. Place into oven and bake until cooked through and golden brown, about 18-20 minutes.
  5. Heat olive in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.
  6. Serve pasta immediately, sprinkled with Panko.
Notes: Chicken artichoke florentine soup, artichoke chicken florentine soup Recipes at Epicurious.com. tomato florentine soup Submitted by camelclutch on Dec 31, 2006. chicken florentine Submitted …

Creamy Chicken Florentine Artichoke Casserole

Creamy Chicken Florentine Artichoke Casserole
Perfect for Popeye. Or quashing a creamy comfort food craving.
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 6 servings
Number of ingredients: 13
Ingredients:
  • 2 tablespoons olive oil
  • 1/2 medium white onion, thinly sliced
  • 3 cloves garlic, minced
  • 16 oz baby spinach
  • 10 oz frozen artichoke hearts, thawed and roughly chopped
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk, warmed
  • 2 teaspoons Italian seasoning
  • 2 cups Monterey Jack cheese, grated
  • 1/2 cup parmesan cheese, grated
  • 3 cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper, to taste
How to cook:
  1. Preheat oven to 350°F, and grease a 9x13-inch baking dish with nonstick spray. Set aside.
  2. To a large skillet over medium-high heat, add olive oil. Add onion and cook until starting to turn translucent, about 4 minutes. Add garlic and cook 30 seconds more. Add spinach and artichokes and cook until spinach has wilted. Remove to a large bowl and set aside.
  3. In the same skillet, melt butter. Whisk in flour and cook 1 minute, stirring frequently.
  4. Gradually add milk, whisking constantly. Let cook until mixture starts to bubble and thicken.
  5. Remove from heat, then stir in Italian seasoning, Monterey Jack cheese, and season with salt and pepper. Stir until cheese has melted.
  6. Add sauce to spinach-artichoke mixture, along with chicken, and stir to combine. Transfer to baking dish, top with Parmesan cheese and bake until bubbly and golden brown, about 30 minutes.
  7. Let rest 5 minutes before serving. Enjoy!
Notes: 10 Best Chicken Florentine Soup Recipes, Chicken Florentine Soup – Low Carb, Grain Free, THM S Joy Filled Eats. dried minced garlic, salt, frozen spinach, frozen spinach, dried minced …

Chicken Florentine Artichoke Bake

Chicken Florentine Artichoke Bake
Artichokes, chicken and spinach come together in this delicious casserole recipe.
Provided by: Better Homes & Gardens Test Kitchen
Total time: 65 minutes
Cook time: 5 minutes
Prep time: 30 minutes
Yields: 0 servings
Number of ingredients: 16
Ingredients:
  • 8 ounces dried bow tie pasta
  • 1 small onion, chopped
  • 1 tablespoon butter
  • 2 eggs
  • 1 ¼ cups milk
  • 1 teaspoon dried Italian seasoning
  • ¼ - ½ teaspoon crushed red pepper (optional)
  • 2 cups chopped cooked chicken
  • 2 cups shredded Monterey Jack cheese (8 oz.)
  • 1 14 ounce can artichoke hearts, drained and quartered
  • 1 10 ounce frozen chopped spinach, thawed and well drained
  • ½ cup oil-packed dried tomatoes, drained and chopped
  • ¼ cup grated Parmesan cheese
  • ½ cup soft bread crumbs
  • ½ teaspoon paprika
  • 1 tablespoon butter, melted
Nutrition:
  • Calories: 531 calories
  • Carbohydrate: 41 g
  • Cholesterol: 163 mg
  • Fat: 24 g
  • Protein: 36 g
  • Saturated Fat: 13 g
  • Sodium: 897 mg
  • Sugar: 6 g
How to cook:
  1. 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.
  2. 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.
  3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.
Notes: Chicken Florentine Pasta Bake, In a medium skillet, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until onion softens and lightly browns, about 5 …

Artichoke Chicken Florentine Casserole Recipe

Artichoke Chicken Florentine Casserole Recipe
This one-hour artichoke chicken Florentine casserole recipe is savory and simple, yet completely divine! It’s a superb weeknight entrée.
Provided by: Cheryl Najafi
Total time: 55 minutes
Cook time: 35 minutes
Prep time: 20 minutes
Yields: 8 servings
Number of ingredients: 16
Ingredients:
  • 2 lbs chicken thighs (boneless and trimmed)
  • 16 oz baby spinach
  • 10 oz frozen artichokes (defrosted)
  • 2 Tbsp olive oil
  • 1/2 medium onion (finely diced)
  • 3 cloves garlic (minced)
  • salt and pepper
  • 4 Tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk (warmed)
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 2 cups Monterey Jack cheese (shredded)
  • 1/2 cup Parmesan cheese (grated)
Nutrition:
  • Calories: 425 kcal
  • Carbohydrate: 12 g
  • Protein: 37 g
  • Fat: 26 g
  • Saturated Fat: 13 g
  • Cholesterol: 145 mg
  • Sodium: 727 mg
  • Fiber: 3 g
  • Sugar: 4 g
  • Unsaturated Fat: 7 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 350 degrees then butter a 9" x 13" casserole dish. Place the chicken thighs in an even layer on the bottom of the dish then set aside.
  2. Rinse spinach and let drain. Heat a large skillet over medium-high heat. Add spinach with the water clinging to the leaves and cook down until spinach has wilted and is bright green.
  3. Drain spinach and artichokes in a colander then press as much excess liquid out of them as possible. Place on a cutting board, chop the veggies coarsely then set aside.
  4. Place a large skillet over medium-high heat and add olive oil. Add diced onion and cook for 3–4 minutes until they begin to soften and turn translucent. Add garlic then cook for an additional 20–30 seconds. Next, add the spinach and artichokes, stirring to combine.
  5. Season spinach and artichokes with salt and pepper and cook until completely heated through. Place mixture in a bowl then set aside.
  6. Wipe out skillet and return to heat. Add butter and let it melt completely. Add flour and stir to combine. Allow mixture to cook for about 20 seconds before whisking in warm milk. Add basil, oregano, salt and pepper to the sauce and bring to a boil.
  7. Reduce heat to medium-low and simmer for 2–3 minutes until thickened. Remove from heat, add shredded Monterey jack cheese and stir until completely melted. Add spinach to cheese sauce then mix well. Pour sauce over the chicken, spreading it evenly.
  8. Sprinkle top with Parmesan cheese then bake 30–35 minutes, or until sauce is bubbly and chicken is cooked though at the thickest part. If desired, you can place under broiler for 1–2 minutes for a golden brown top.
  9. Remove from oven and serve.
Notes: Crock Pot Chicken Florentine Recipe, Instructions. Add chicken to the crock pot. Top the chicken with the butter, dry white wine, minced garlic, oregano, salt and pepper. Cover and cook …
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