Chicken Florentine Artichoke Bake
By sassy47
Ingredients
- 3 1/2 cups dried bow tie pasta
- 1/3 cup chopped onion (1 small)
- 1 tablespoon butter
- 2 eggs, lightly beaten
- 1 1/4 cups milk
- 1 tablespoons snipped fresh oregano, basil, and/or parsley or 1 teaspoon dried Italian seasoning, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper (optional)
- 1/4 teaspoon ground black pepper
- 2 cups chopped cooked chicken
- 2 cups shredded Monterey Jack cheese (8 ounces)
- 1 14 ounce can artichoke hearts, drained and quartered
- 1 10 ounce package 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 coarse dried bread crumbs
- 1/2 teaspoon paprika
- 1 tablespoon butter, melted
Details
Servings 6
Preparation time 30mins
Cooking time 60mins
Preparation
Step 1
Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Meanwhile, in a medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally.
In a large bowl combine eggs, milk, herbs, salt, crushed red pepper (if desired), and black pepper. Stir in pasta, onion, chicken, Monterey Jack cheese, artichokes, spinach, dried tomatoes, and 2 tablespoons of the Parmesan cheese. Transfer mixture to an ungreased 3-quart rectangular baking dish.
Bake, covered, for 20 minutes. In a small bowl combine the remaining 2 tablespoons Parmesan cheese, the bread crumbs, and paprika. Drizzle with melted butter; toss gently to coat. Sprinkle crumb mixture over pasta mixture. Bake, uncovered, about 10 minutes more or until golden brown.
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