Chicken Artichoke Bake

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Servings: 6-8
READY IN
1hr 30mins
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
  • 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.