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Chicken Florentine Artichoke Bake

Source of Recipe

Carol McLaughlin


List of Ingredients

•8 oz dried bow tie 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
•2 cups chopped cooked chicken
•2 cups shredded Monterey Jack cheese (8 oz)
•14 oz can artichoke hearts, drained and quartered ( I use TJ's frozen ).
•10 oz package frozen chopped spinach, thawed and well drained (I use packaged fresh)
•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


Recipe

Preheat oven to 350 degrees F. 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 a 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.

Makes 6 to 8 servings.