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

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.