Chicken Florentine Artichoke Bake

When I think of casseroles the word “classy” does not come to mind.  They are quick, simple, and easy to clean up…perfect for a week night dinner.  I came across this recipe and thought it looked classy enough to make for a dinner party.  So I tested it out and not only does it look much better than your normal casserole, it tastes darn good!  I guess you could call this a “classerole”…don’t all laugh at once 🙂

And before you say this is not a festive dish for valentine’s day…it sure is!  ARTICHOKE HEARTS, the best kind of hearts there are!  Happy Valentine’s Day to you all! Hope your day is full of hugs, kisses, chocolate, and yummy food!

Ingredients
8 ounces dried bow tie pasta
1 small onion, chopped
1 tablespoon butter
2 eggs
1 1/4 cups milk
1 teaspoon dried Italian seasoning
1/4 – 1/2 teaspoon crushed red pepper (optional)
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (8 oz.)
1 14 ounce can artichoke hearts, drained and quartered
1 10 ounce frozen chopped spinach, thawed and well drained
1/2 cup oil-packed dried tomatoes, drained and chopped
1/4 cup grated Parmesan cheese
1/2 cup soft bread crumbs
1/2 teaspoon paprika
1 tablespoon butter, melted

Directions
Preheat oven to 350 degrees F. 

Cook pasta according to package directions; drain. 

In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.

In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. 

Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole.

Bake, covered, 20 minutes. 

In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. 

Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.