Thursday, March 22, 2018

Chicken Florentine Artichoke Bake

Serves 50- 60.


48 ounces whole wheat fusilli or bowtie pasta
6 small onions, chopped
6 tablespoons butter
12 eggs
7 1/2 cups milk
2 tablespoons dried italian seasoning
1 1/2-2 teaspoons crushed red pepper (optional)
12 cups chopped cooked chicken
12 cups shredded cheese
2 32-ounce jars artichoke hearts, drained and quartered
2 large Costco bags spinach (about 15 cups), steamed and drained thoroughly
3 cups oil-packed sundried tomatoes, drained and chopped
3 cups grated parmesan cheese
3 cups soft breadcrumbs
1 tablespoon paprika
2/3 cup melted butter

1. Preheat oven to 350 degrees F (177 degrees C). Cook pasta and drain.

2. In a medium skillet, saute onion in butter until tender, then set aside.

3. In bowl, whisk together eggs, milk, seasoning, salt, and red pepper. Stir in chicken, cheese, artichokes, spin­ ach, tomatoes, 1 1/2 cups parmesan, cooked pasta, and onion.

4. Transfer to six 9x13-inch baking dishes and bake cov­ ered for 20 minutes.

5. In small bowl, combine remaining 1 1/2 cups parme­ san cheese, breadcrumbs, paprika, and melted butter. Sprinkle over pasta.

6. Bake uncovered 10 minutes or until golden.

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