Chicken Florentine Artichoke Bake

By tjm01

Ingredients

• 8 oz dried bowtie pasta
• 1 small onion chopped
• 1 Tbsp butter
• 2 eggs
• 1 1/4 cups milk
• 1 tsp. dried Italian seasoning
• 1/4 to 1/2 tsp crushed red pepper (optional)
• 2 cups chopped cooked chicken
• 2 cups shredded Monterey Jack Cheese (8 oz)
• 1 (14 oz) can artichoke hearts, drained and quartered
• 1 (10 oz) pkg. frozen chopped spinach, thawed and well drained
• 1/2 cup oil-packed dried tomatoes, drained and chopped
• 1/4 cup grated Parmesan cheese
• 1/2 cup soft bread crumbs
• 1/2 tsp. paprika
• 1 Tbsp butter, melted

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees. Cook pasta according to package directions, drain. In medium skillet, cook onion in 1 tbsp butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat, set aside.
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 3 quart rectangular baking dish.
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 brown.