Chicken Florentine Artichoke Bake
from better homes and gardens nov 2008 recipe contest winner
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INGREDIENTS
Nutrition- 8
- 1
- 1tablespoon butter
- 2
- 1 1⁄4cups milk
- 1teaspoon dried Italian seasoning
- 1⁄4teaspoon crushed red pepper flakes
- 2cups cooked chicken, chopped
- 2cups monterey jack cheese
- 1
- 1(10 ounce) package frozen spinach
- 1⁄2
- 1⁄4cup grated parmesan cheese
- 1⁄2cup soft breadcrumbs
- 1⁄2teaspoon paprika
- 1
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DIRECTIONS
- Preheat oven to 350.
- Cook pasta according to package diretions, drain.
- 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.
- In a bowl whisk together eggs, milk, 1/2 tsp salt, 1/4 t black pepper, and crushed red pepper.
- Stir in chicken, monterey jack cheese, artichokes, spinach, tomatoes, half the parmesan, cooked pasta and onion. Transfer to a 3 qt baking dish.
- Bake covered for 20 minutes.
- 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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