Creamy Chicken Florentine bake

By ccavaletti

Ingredients

• 1-1/2 c whole milk
• 1 c half-and-half
• 1-1/2 c mozzarella cheese
• 1/2 lb ziti pasta, cooked according to package directions
• 2 c fresh baby spinach
• 1 rotisserie chicken, meat shredded, skin and bones discarded
• 1 (14 oz) can quartered artichoke hearts, drained
• 2 c cherry tomatoes, halved
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1 c shredded Parmesan cheese

Preparation

Step 1

Preheat oven to 400º. Spray a deep 13x9-inch baking dish with cooking spray.

In a large saucepan, bring milk and half-and-half to a boil over medium heat; cook, stirring occasionally, for 5 minutes.

Stir in mozzarella cheese until melted and sauce has thickened slightly.

Stir in cooked pasta and spinach.

In a large bowl, stir together pasta mixture, chicken, artichokes, tomatoes, garlic, and salt until well combined.

Pour into prepared pan, and cover with foil.

Bake until hot and bubbly, about 20 minutes. Uncover and sprinkle with Parmesan. Bake until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

From Cooking with Paula Dean, January/February 2018