Chicken Florentine Artichoke Bake

Chicken Florentine Artichoke Bake
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Ingredients
  1. 8 ounces dried bow tie pasta
  2. 1 small onion, chopped
  3. 1 tablespoon butter
  4. 2 eggs
  5. 1 1/4 cups milk
  6. 1 teaspoon dried Italian seasoning
  7. 1/4 teaspoon crushed red pepper (optional)
  8. 2 cups chopped cooked chicken
  9. 2 cups shredded Monterey Jack cheese (8 oz.)
  10. 1 14 ounce can artichoke hearts, drained and quartered
  11. 1 10 ounce frozen chopped spinach, thawed and well drained
  12. 1/2 cup oil-packed dried tomatoes, drained and chopped
  13. 1/4 cup grated Parmesan cheese
  14. 1/2 cup soft bread crumbs
  15. 1/2 teaspoon paprika
  16. 1 tablespoon butter, melted
Instructions
  1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.
  2. In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole.
  3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.
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