Meaty chicken, tender asparagus, and fabulous artichokes are the stars of this stick-to-your-ribs Chicken Florentine Artichoke Bake! There’s so much goodness in here, you’ll be going back for seconds!
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With a buttery, cheesy, crunchy topping and oodles of flavor in every bite, this Chicken Florentine Artichoke Bake is hard to resist! Everyone loves this dish, and there’s no cream sauce, so it’s lighter than some other casseroles.
Artichokes, sundried tomatoes, and spinach are the stars of this easy dish, practically a 1-dish casserole. You have to sautee the onions first, but then everything gets mixed together and baked until bubbly, hot, and delish.
What you’ll love about Chicken Florentine Artichoke Bake
- It’s lighter than some casseroles but big on flavor!
- This chicken casserole is a great use of leftover chicken!
- It’s so easy to make and bakes quickly!
Ingredients
- Pasta – I like bowtie pasta in this, but any short shape will work.
- Onion – Yellow onion; chopped.
- Garlic – Fresh garlic.
- Butter – I use salted butter.
- Eggs
- Milk – Or a mixture of milk and cream.
- Italian seasoning
- Crushed red pepper flakes – Optional.
- Cooked chicken – Leftover rotisserie chicken works well.
- Monterey Jack cheese – Shredded.
- Artichoke hearts – Marinated; roughly chopped.
- Frozen spinach – Thawed and drained.
- Sundried tomatoes – Oil packed; sliced.
- Parmesan cheese – Grated.
- Panko bread crumbs
How To Make The Best Chicken Florentine Artichoke Bake
- Preheat your oven to 350-F and spray a 9×13-inch casserole dish – or similar-sized dish – with nonstick cooking spray.
- Cook the pasta to al dente according to the package directions, then drain it and run it under cold water to chill. Set aside.
- Meanwhile, saute the onion in the butter in a skillet over medium-high heat. Add the garlic and cook for an additional minute.
- Whisk the eggs and the milk in a large bowl. Add the Italian seasoning and dried pepper flakes.
- Add the cooked chicken, Monterey Jack cheese, artichoke hearts, sundried tomatoes, and drained pasta to the bowl and toss well to mix.
- Transfer the mixture to the prepared baking dish.
- Melt the remaining butter in a small bowl and mix in the Parmesan cheese and Panko bread crumbs. Sprinkle this over the top of the casserole.
- Cover with foil ake at 350-F for 20 minutes, then remove the foil and bake for 10 minutes or until hot and bubbly in the center and golden brown on top.
Chef Jenn’s Tips
- Leftover baked, grilled, or rotisserie chicken works fabulously in this dish.
- Make sure to squeeze all the water out of the spinach before adding it.
- You can use any shape of pasta, but short shapes like bowties or penne work best.
- You can use a mixture of half milk and half cream for a creamier pasta bake.
Recommended
Make It A Meal
Wondering what to serve with Chicken Florentine Artichoke Bake? I love it with a good salad and a lively dressing, or serve it with extra veggies on the side like fresh asparagus. Don’t forget about dessert! You can splurge a little bit with these dulce de leche mousse cups. If you’re looking for a stellar cocktail to pair what this casserole, try a Lemon Martini with Limoncello! Delish!
Storage
Store any leftover chicken florentine casserole in an airtight container in the fridge for 3-4 days.
Step By Step Process
Chicken Florentine Artichoke Bake
Ingredients
- 8 ounces pasta
- 2 tablespoons butter
- 1/2 cup chopped onion
- 2 cloves garlic minced
- 2 eggs
- 1 1/4 cups milk
- 1.5 teaspoons dried Italian seasoning
- 2 cups cooked chicken diced
- 2 cups monterey jack cheese shredded
- 10 ounce frozen spinach thawed and squeezed dry
- 1 cup artichoke hearts roughly chopped
- 1/2 cup sundried tomatoes oil packed; sliced
- 1/4 cup Parmesan cheese grated
- 1/2 cup panko bread crumbs
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Preheat your oven to 350-F and spray a 3-quart baking dish with nonstick cooking spray.
- Cook the pasta according to the directions on the package. Drain it and cool it under cold running water. Set aside.
- Sautee the onion in 1 tablespoon of butter until soft, about 6-7 minutes. Add the garlic and cook for an additional minute.
- Whisk the eggs, milk, cream, Italian seasoning, salt, pepper, and crushed red pepper in a large bowl.
- Stir in the chicken, cheese, artichokes, spinach, tomatoes, onions and garlic mixture, and cooked pasta.
- Transfer the mixture to the prepared baking dish.
- Melt the remaining butter and mix with panko and parmesan sprinkle over top of casserole and bake covered for 20 minutes, then uncovered 10 more minutes to brown.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
- Leftover baked, grilled, or rotisserie chicken works fabulously in this dish.
- Make sure to squeeze all the water out of the spinach before adding it.
- You can use any shape of pasta, but short shapes like bowties or penne work best.
- You can use a mixture of half milk and half cream for a creamier pasta bake.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
