Chicken Florentine Artichoke Bake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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from better homes and gardens nov 2008 recipe contest winner Ingredients:
8 ounces dry pasta, bowtie recommended |
1 small onion, chopped |
1 tablespoon butter |
2 eggs |
1 1/4 cups milk |
1 teaspoon dried italian seasoning |
1/4 teaspoon crushed red pepper flakes |
2 cups cooked chicken, chopped |
2 cups monterey jack cheese |
1 (14 ounce) can artichoke hearts, drained and quartered |
1 (10 ounce) package frozen spinach |
1/2 cup sun-dried tomato packed in oil, drained and chopped |
1/4 cup grated parmesan cheese |
1/2 cup soft breadcrumbs |
1/2 teaspoon paprika |
1 tablespoon butter, melted |
Directions:
1. Preheat oven to 350.
2. Cook pasta according to package diretions, drain.
3. In a medium skillet cook onion in 1 tbsp butter over medium heat about 5 minutes or until tender. Remove from heat and set aside.
4. In a bowl whisk together eggs, milk, 1/2 tsp salt, 1/4 t black pepper, and crushed red pepper.
5. Stir in chicken, monterey jack cheese, artichokes, spinach, tomatoes, half the parmesan, cooked pasta and onion. Transfer to a 3 qt baking dish.
6. Bake covered for 20 minutes.
7. In a small bowl combine the remaining parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta, bake uncovered for 10 minutes more or until golden.
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