Chicken & Artichoke Florentine Casserole

artichokes used in chicken florentine casserole

Recipe thanks to Better Homes and Gardens
Serves 6 people


  • 8 oz. dried Anna farfalle pasta
  • 1 small onion, chopped
  • 1 tbsp. butter
  • 2 eggs
  • 1 1/4 cups whole milk
  • 1 tsp. dried Italian seasoning
  • 1/4 – 1/2 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 cups cooked chicken, chopped
  • 8 oz. Monterey Jack cheese, shredded
  • 14 oz. Cento artichoke hearts, drained and quartered
  • 10 oz. frozen chopped spinach, thawed and drained
  • 1/2 cup Roland sun-dried tomatoes, drained and chopped
  • 1/4 cup Parmigiano-Reggiano cheese, freshly grated
  • 1/2 cup Cento flavored bread crumbs
  • 1/2 tsp. paprika
  • 1 tbsp. butter, melted


  1. Preheat oven to 350 degrees fahrenheit.
  2. Cook pasta until tender, drain and set aside.
  3. Add 1 tbsp. butter to a skillet over medium heat, and cook onion until tender, stirring occasionally, about 5 minutes. Remove from heat and set aside.
  4. In a large mixing bowl, whisk eggs, milk, Italian seasoning, salt and pepper, and red pepper flakes.
  5. Stir in chopped chicken, monterey jack cheese, quartered artichoke hearts, spinach, sun-dried tomatoes, and 1/8 cup Parmigiano-Reggiano cheese, cooked pasta, and cooked onion.
  6. Transfer mixture to a 13×9″ or 3-quart casserole dish.
  7. Bake, covered, for 20 minutes.
  8. Combine rest of Parmigiano-Reggiano cheese, bread crumbs, paprika, and melted butter in a small bowl. Sprinkle bread crumb mixture over pasta, and bake uncovered for an additional 10 minutes, or until golden.

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