Chicken Florentine Artichoke Bake

move2themusic's Note:

from better homes and gardens nov 2008 recipe contest winner

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 8 ounces dry pasta , bowtie recommended
• 1 small onion , chopped
• 1 tablespoon butter
• 2 eggs
• 1 ¼ cups milk
• 1 teaspoon dried Italian seasoning
• ¼ 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
• ½ cup sun-dried tomato packed in oil , drained and chopped
• ¼ cup grated parmesan cheese
• ½ cup soft breadcrumbs
• ½ 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.

Reviews

[jonesies]

I thought this was a wonderful recipe and do not agree with the previous post about it being dry. The top gor a tad dry, but as soon as you spooned into the casserole, it was ooey, gooey yumminess. I used egg noodles for my pasta, subbed the monterey jack for 1 cup gorganzola (and threw in a slice of swiss that I had to use up). I also used 1% milk, no butter (sauteed the onions in a little broth) and 1 egg, 1 egg white. Oh, and omitted the tomatoes (didn't have any). If you are looking for zing, I do recommend using a stronger cheese (like the gorganzola or a sharp cheddar). Otherwise, delish as is!

[JustJanS]

This was full of lovely flavours and textures, but for our tastes, just a bit on the dry side. I would recommend doubling the milk and egg mix, or better still, making 2 cups of cheese sauce instead.