Chicken Florentine Artichoke Casserole
This is really really good.....
8 oz. bow tie pasta
1 sm onion, chopped
1 T butter
1 1/4 c milk
1 t Italian seasoning
1/4 to 1/2 t
crushed red pepper
2 c Monterey Jack
2 c chicken,
1 14oz. can artichoke hearts, drained and
1 10oz. pkg spinach, frozen chopped,
thawed and well drained
1/2 c oil packed dried tomatoes, drained
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
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.