Chicken Florentine Artichoke Casserole
     This is really really good.....

8 oz.    bow tie pasta
1 sm    onion, chopped
1 T       butter
2          Eggs
1 1/4 c    milk
1 t        Italian seasoning
1/4 to 1/2 t    crushed red pepper
2 c          Monterey Jack cheese, shredded
2 c          chicken, chopped
1  14oz. can    artichoke hearts, drained and quartered
1 10oz.  pkg    spinach, frozen chopped,  thawed and well drained
1/2 c      oil packed dried tomatoes, drained and chopped
1/4 c      Parmesan cheese, grated
1/2 c      soft bread crumbs
1/2 t      paprika
1 T        butter
1/2 t       salt
1/4 t       pepper

        Pre-heat oven to 350   Cook pasta according to pkg. instructions.

     In a medium skillet, saute onions in butter until soft. Set aside.
    In a bowl, whisk together the eggs, milk, seasoning, 1/2 t salt, 1/4 t black pepper and crushed red pepper.
    Stir in the chicken, monterey Jack cheese, artichokes, spinach, half of the parmesan cheese, cooked pasta, tomatoes and onions.
    Transfer to a 3 qt. baking dish and bake at 350 for 20 minutes.
       In a small bowl, combine remaining parmesan cheese, paprika, bread crumbs and melted butter. Sprinkle over the pasta and cook
    for an additional 10 minutes or until it is a golden color.
Teresa suggests 1/4 to 1/2 c more milk and thinks 1/2 & 1/2 would be yummy, too.

Carl: 1 1/2 cups of milk was fine for us. I used 1/2 cup of parmesan cheese and might add bacon or prosciutto next time.