Try this Chicken Florentine Artichoke Bake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. Cook pasta and drain. In medium skillet, cook onion and mushroom in 1 Tbsp of butter over medium heat. Set aside. In a large mixing bowl, whisk eggs, milk, Italian seasoning, 1/2 tsp salt, 1/4 tsp pepper, and crushed red pepper. Stir in chicken, Monterrey cheese, artichokes, spinach, tomatoes, half of the Parmesan cheese, cooked pasta, and onions and mushrooms. Transfer to a 9x13 baking dish. Bake, covered, for 20 minutes. IN a small bowl, combine remaining Parmesan cheese, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered for 10 minutes or until golden.
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Serving Size: 1 Serving (460g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 628 | ||
Calories from Fat: 257 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.6g | 38 % | |
Saturated Fat 13.2g | 66 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 90.4mg | 28 % | |
Sodium 610.9mg | 21 % | |
Potassium 1287.2mg | 34 % | |
Total Carbohydrate 61.5g | 18 % | |
Dietary Fiber 11.6g | 46 % | |
Sugars, other 49.9g | ||
Protein 36g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 628
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