Cheesy Spinach Casserole
photo by CoreyAnn
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 6 ounces rotini pasta, uncooked
- 1 egg
- 1⁄4 cup milk
- 1⁄2 cup sour cream
- 6 ounces Baby Spinach, fresh and chopped
- 14 ounces artichoke hearts, drained and chopped
- 8 ounces grilled chicken
- 8 ounces monterey jack cheese, shredded
- 4 tablespoons parmesan cheese, divided
- 1 teaspoon dried onion flakes
- salt and pepper
- paprika
directions
- 1. Bring a large pot of lightly salted water to a boil. Cook rotini in boiling watr for 8 to 10 minutes or until al dente; drain. Preheat oven to 350°F (175°C).
- 2. In a 2 quart casserole dish, whisk together egg, milk and sour cream. Using a wooden spoon, stir in spinach, artichoke hearts, chicken, Monterey Jack cheese, 2 tablespoons Parmesan cheese and cooked rotini. Season with minced onion, salt, pepper and paprika. Top with remaining Parmesan cheese and paprika.
- 3. Cover and bake in preheated oven for 15 minutes. Remove cover and bake for another 15 minutes. Let stand 2 minutes before serving.
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Reviews
-
This was a very good recipe! I have never made anything with spinach before, so I had no clue what to expect. I made the recipe just as posted, however I divided everything in half for just my husband and I. But to my suprise, my five year old liked it too! Thanks for the recipe. We will be making this again in our home.
RECIPE SUBMITTED BY
I am a 30 year old housewife (newly married) that loves to cook. I pretty much will try anything that doesn't include seafood. I am a professional photographer so I have lots of time during the week to cook. I absolutely adore Taste of Home and read it religiously.
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