Made with a cheesy cream sauce, this chicken Florentine casserole with farfalle pasta and veggies makes good use of leftover chicken.
Preparation Time
35 mins
Cooking Time
40 mins
Total Time
1 hr 15 mins
Calories
369 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Pour sauce into the bowl and mix until well combined. Transfer contents to a 9x13-inch baking dish. Sprinkle Parmesan cheese over top.
Step 7
Bake, uncovered, in the preheated oven until hot and bubbly, 20 to 30 minutes.
Ingredients
¼ cup all-purpose flour
¼ cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 (14 ounce) can artichoke hearts, drained and quartered
3 tablespoons butter, divided
1 small red onion, chopped
2 cloves garlic, or more to taste, minced
1 (8 ounce) package shredded Italian cheese blend
2 cups baby spinach leaves
1 ½ cups shredded cooked chicken
6 ounces farfalle (bow tie) pasta
1 ½ heads broccoli, cut into bite-sized pieces
½ cup sun-dried tomatoes packed in oil, drained and chopped
