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How to Make Chicken Florentine Artichoke Bake - A Step-by-Step Guide

Chicken Florentine Artichoke Bake is a delicious and hearty casserole dish that is perfect for a cozy family dinner or a special occasion. This recipe combines tender chicken, creamy spinach, and savory artichokes, all baked to perfection with a cheesy topping. It's a comforting and satisfying meal that is sure to please everyone at the table.

The combination of flavors in this dish is what makes it truly special. The chicken is tender and juicy, the spinach is creamy and flavorful, a...

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Ingredients

  • 6 ounces farfalle (bow tie) pasta
  • 1 ½ heads broccoli, cut into bite-sized pieces
  • 3 tablespoons butter, divided
  • 1 small red onion, chopped
  • 2 cloves garlic, or more to taste, minced
  • 2 cups baby spinach leaves
  • 1 ½ cups shredded cooked chicken
  • ½ cup sun-dried tomatoes packed in oil, drained and chopped
  • 1 (14 ounce) can artichoke hearts, drained and quartered
  • 1 (8 ounce) package shredded Italian cheese blend
  • ¼ cup all-purpose flour
  • 1 ½ cups milk, or more to taste
  • 1 teaspoon Italian seasoning
  • ¼ cup grated Parmesan cheese

Information

  • Prep Time: 35 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr 15 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, for 8 minutes. Add broccoli and cook for 2 more minutes; pasta will be slightly undercooked.
  • While the pasta is cooking, melt 1 tablespoon butter in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer to a large bowl.
  • Drain pasta and broccoli. Run under cold water and drain again. Add to the onion mixture along with spinach, cooked chicken, sun-dried tomatoes, artichoke hearts, and Italian cheese.
  • Melt remaining 2 tablespoons butter in a medium skillet over medium heat until bubbly. Slowly whisk in flour; cook and whisk for 1 minute. Gradually add milk, whisking constantly. Add enough milk to thin the sauce enough so it will coat all ingredients in the bowl; it will thicken more in the oven.
  • Pour sauce into the bowl and mix until well combined. Transfer contents to a 9x13-inch baking dish. Sprinkle Parmesan cheese over top.
  • Bake, uncovered, in the preheated oven until hot and bubbly, 20 to 30 minutes.

    • Nutrition

    369 cal.

    • Total Fat: 18g
    • Saturated Fat: 10g
    • Cholesterol: 59mg
    • Sodium: 560mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 22g
    • Vitamin C: 64mg
    • Calcium: 342mg
    • Iron: 2mg
    • Potassium: 527mg

    Categories

    Chicken recipes
    Florentine recipes
    Artichoke recipes
    Bake recipes