CHICKEN FLORENTINE * ARTICHOKE BAKE

I found this recipe in Better Homes & Gardens and it's definately a keeper! With all the ingredients that we like... I know I'll be making it often.

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 (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
Directions:
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.

I'm linking to:
"What's on the menu Wednesday"
...stop on over for more mouth-watering recipes!
Suzy

2 comments:

  1. This looks delicious -- I copied it to make it tomorrow. I don't know if I have all of the ingredients, so it might not be the exact same, but I think it will still be good! Thanks for sharing.
    Best,
    Gloria

    ReplyDelete
  2. This has all the ingredients that my family loves, too. Looks fantastic! Copying this, thanks!

    ReplyDelete

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Suzy