Chicken Florentine Artichoke Bake

Prep Time:
35 mins

Cook Time:
40 mins

Total Time:
1 hr 15 mins

Servings:
8

Yield:
8 servings

Ingredients

Directions

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 9×13-inch baking dish. Sprinkle Parmesan cheese over top.

Bake, uncovered, in the preheated oven until hot and bubbly, 20 to 30 minutes.

Cook's Notes:

You can use turkey instead of chicken. For a richer sauce, use cream instead of milk. Substitute your favorite veggies in place of those listed.

Don't skip the Italian-blend cheese. A lot of flavor comes from the cheese!

Nutrition Facts (per serving)